It’s been a cool, damp spring this year. Ordinarily, by early June I’m thinking about summery foods, grilling, fresh veggies, that sort of thing. Instead, I’m thinking about stews, crockpots, and hot cocoa. Fortunately, I have most of my vegetable plants in the dirt already, so we’ve at least had a couple of good tossed salads. It will be a bit of a wait for the tomatoes and peppers, though.
You know how most slow cooker recipes require either a lot of pre-browning or other extra steps in the morning? Or how so many slow cooker recipes really aren’t all that healthy? Or both? Well, here’s one that you’re going to love. Beautiful, tender pork and cabbage in a delicious, well-seasoned sauce, with no browning required, only two of the ingredients requiring some quick chopping, and an A for good nutrition! With very little effort in the morning (or even the night before), you get to come home to the wonderful aroma of a yummy dinner ready to eat. You just can’t beat that combination. I’d love to take full credit for the recipe, but it’s adapted from The Complete Slow Cooker by Sara Lewis. You’ll find a printer-friendly version at the bottom of this page.
Ingredients:
half or whole red cabbage, depending on the size
2 onions
2 pork tenderloins, about 2– 3 lbs total
2 Tbsp light brown sugar
2 Tbsp tomato paste
4 tsp cornstarch
2 tsp caraway seeds
2 tsp half-sharp paprika (may substitute regular)
1 tsp crushed red pepper
½ tsp ground allspice
¼ tsp salt
¼ tsp freshly ground black pepper
½ cup water
⅓ cup red wine vinegar
Preparation:
1.) Cut the cabbage in half lengthwise, saving one of the halves for another use. Cut the remaining piece in half lengthwise. Cut off the core, and discard. Shred the cabbage with a food processor, or by slicing thinly crosswise. Shred more from the reserved half, if needed, for about four cups. Place it in the pot of your slow cooker.
2.) Chop the onions, and add them to the pot.
3.) Cut the tenderloins crosswise into slices about 1+1/4” thick. Arrange the pieces cut side up on top of the cabbage and onions.
4.) Whisk the remaining ingredients together in a small bowl, then pour over the pork.
5.) Cook on low for 8 – 10 hours.
6.) Serve in bowls. Goes well with garlic bread or noodles, and may be topped with a spoonful of plain Greek yogurt sprinkled with paprika.
Pork Goulash
Ingredients
half or whole red cabbage, depending on the size
2 onions
2 pork tenderloins, about 2– 3 lbs total
2 Tbsp light brown sugar
2 Tbsp tomato paste
4 tsp cornstarch
2 tsp caraway seeds
2 tsp half-sharp paprika (may substitute regular)
1 tsp crushed red pepper
½ tsp ground allspice
¼ tsp salt
¼ tsp freshly ground black pepper
½ cup water
⅓ cup red wine vinegar
Directions
1.) Cut the cabbage in half lengthwise, saving one of the halves for another use. Cut the remaining piece in half lengthwise. Cut off the core, and discard. Shred the cabbage with a food processor, or by slicing thinly crosswise. Shred more from the reserved half, if needed, for about four cups. Place it in the pot of your slow cooker.
2.) Chop the onions, and add them to the pot.
3.) Cut the tenderloins crosswise into slices about 1+1/4” thick. Arrange the pieces cut side up on top of the cabbage and onions.
4.) Whisk the remaining ingredients together in a small bowl, then pour over the pork.
5.) Cook on low for 8 – 10 hours.
6.) Serve in bowls. Goes well with garlic bread or noodles, and may be topped with a spoonful of plain Greek yogurt sprinkled with paprika.
julienne.red 
And that’s a good suggestion, I’ll use more pepper the next time I make this. Thanks!
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We have cold spring this year, too.. 😦 I understand you, I use oven every night to get some warm. Goulash is perfect idea 🙂 And more pepper to get warm 🙂 🙂
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I love how pepper warms you in cold weather, and cools you in hot weather.
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🙂
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