by ASSIA M. MORTENSEN Last Updated: November 10, 2013
Assia M. Mortensen has over 12 experience being an editor and journalist, and it has printed countless articles in gossip columns, newspapers an internet-based at "The Santa Barbara Independent," "Frontiers Magazine," "805 Living Magazine," Huffingtonpost.com, LIVESTRONG.COM and lots of other outlets. Mortensen finished the College of California in Santa Cruz having a Bachelor of Arts in literature and inventive writing.
Slow-cooking cabbage with pork enables the cabbage to get soft and juicy and undertake the salty, savory flavors from the pork. Pork cooked with cabbage is really a favorite Irish dish, and constitutes a convenient one-pot dinner. Make use of a slow oven on the low setting and prepare the cabbage, vegetables and pork for 5 to 7 hrs, for your preferred doneness. The taste of crisp, white-colored cabbage blends well with pork you may also use a mix of cabbages. Think about using 1 / 2 of a white-colored cabbage and 1 / 2 of a red cabbage, making the dish more colorful and wealthy in antioxidants.
Step One
Add some pork chunks, chopped cabbage, onions, carrots and taters to some slow oven.
Step Two
Sprinkle the mix with thyme, parsley and pepper and stir gently.
Step Three
Pour the chicken stock and water within the pork-and-vegetable mixture.
Step Four
Slow prepare the components on low heat for 5 to 7 hrs, covered. The vegetables ought to be very tender when finished.
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Warnings
- Before eating the pork, test the interior temperature. FoodSafety.gov recommends that you simply not consume pork until it reaches a minimum of 145 levels F.
- Smoked pork typically contains high sodium levels because of the brine. You are able to go for fresh pork in lowering your sodium intake.
Tips
- Pork and cabbage go well offered with fresh bread.
Things You Will Need
- 1 lb. smoked pork, reduce chunks
- 1 mind white-colored cabbage, or 1/2 mind white-colored cabbage and 1/2 mind red cabbage, reduce chunks
- 1/2 cup yellow onion (optional)
- 1/2 cup sliced carrots
- 1 cup cubed taters
- 1 teaspoon. thyme
- 2 tablespoons of. parsley, chopped
- 1 teaspoon. pepper
- 1 cup chicken stock
- 1 cup water
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