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|  | Rosemary Cabbage Pork
1 cup of chopped onions
2 cloves garlic, minced
1 1/2 teaspoons of crushed dried rosemary
1 pound of pork shoulder, trimmed of fat and cut into 1" cubes
1/4 cup of frozen defatted Chicken Stock, thawed
2 cups of chopped cabbage
1 cup of chopped carrots
1 cup of chopped mushrooms
1 cup of apple juice
1/4 teaspoon of salt
1/4 teaspoon of ground pepper
1 cup of long grain white rice
1/4 cup of chopped scallions
In a medium bowl, combine the onions, garlic, and rosemary. Mix well. Add the pork and stir to coat.
Coat a 10" inch skillet with non stick spray and place over medium high heat until hot. Add the pork mixture. Cook, stirring for 5 minutes or until the pork is browned. Transfer the pork mixture to a plate.
Add the stock to the skillet. Bring to a boil and scrape the bottom to loosen any browned bits. Add the cabbage, carrots, and mushrooms. Cook, stirring for 3 minutes. Add the apple juice, salt, pepper and pork mixture. Cover and cook for 30 minutes or until the pork is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 cube.
Cook the rice according to package directions. Toss with the scallions. Serve the pork with the rice. Makes 4 servings |
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