Pork and Cabbage Ragoût

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Pork and Cabbage Ragoût
Make-Ahead Time: up to 2 days before serving
Final Cook Time: 20 minutes
Yield: Makes 4 servings

Ingredients:

1tablespoon vegetable oil
1pound boneless pork tenderloin, cut into 1/2-inch-thick slices
Salt
Black pepper
1cup chopped onion
4cloves garlic, minced
1-1/2teaspoons caraway seeds, crushed
8cups thinly sliced green cabbage (1 pound) or prepared coleslaw mix
1cup dry white wine
1teaspoon chicken bouillon granules
2medium Cortland or Jonathan apples, peeled and cut into wedges
Instant potato flakes plus ingredients to prepare 4 (1/2-cup) servings mashed potatoes




Preparation:


1.Heat oil in large saucepan over medium heat until hot. Add pork; cook and stir about 2 minutes per side or until browned and barely pink in center. Sprinkle lightly with salt and pepper. Remove from saucepan; reserve. Add onion, garlic and caraway to saucepan; cook and stir 3 to 5 minutes or until onion is tender.2.Add cabbage, wine and bouillon granules to saucepan; bring to a boil. Reduce heat to low; simmer, covered, 5 minutes or until cabbage is wilted. Cook over medium heat, uncovered, 5 to 8 minutes or until iquid is absorbed.3.Add apple wedges and reserved pork; cook, covered, 5 to 8 minutes or until apples are tender. Season to taste with salt and pepper. While ragoût is cooking, prepare potatoes according to package directions. Serve ragoût over potatoes.



Tip:
For a special touch, stir 1/3 cup sour cream into ragoût at end of cooking time; cook over low heat 2 to 3 minutes or until hot.


Nutritional Information:



Serving Size: 1 cup Ragoût with 1/2 cup mashed potatoes



Sodium
787 mg



Protein
28 g



Fiber
9 g



Carbohydrate
39 g



Cholesterol
79 mg



Saturated Fat
4 g



Total Fat
16 g



Calories from Fat
34 %



Calories
438




Dietary Exchange:



Fat
1-1/2



Meat
3



Vegetable
2



Fruit
1



Starch
1