Ingredients
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3/4 teaspoon salt
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1/4 teaspoon pepper
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6 cups shredded red cabbage, about 1 pound
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1 lb small baby red potato
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2 granny smith apples, cored and cubed
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1 cup apple cider vinegar
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1/2 cup white wine
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1/2 cup brown sugar
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1 teaspoon caraway seed
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1/4 teaspoon ground allspice
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1 (2 -3 lb) boneless pork loin roast
Instructions
- Season the pork with 1/4 teaspoon salt and the pepper.
- Add the cabbage to a 6 quart slow cooker. Add potatoes, apples on top in an even layer, and then the pork roast.
- In a small bowl, mix the vinegar, wine, sugar, caraway seeds and allspice. Pour around meat.
- Cover and cook on high for 4 1/2 hours or on low for 7 hours.
- Uncover cooker and transfer pork roast to a cutting board, Cover loosely with foil and ket rest 5 minutes. Season cabbage with remaining salt.
- Transfer cabbage mixture to a platter (leave most of liquid in slow cooker). Slice pork roast and serve on top of cabbage mixture.