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Categories:Viewed: 20 - Published at: 6 years ago
Ingredients
- 2 tbsp. butter
- 1/2 teaspoon salt
- 1 med. head cabbage, cored and coarsely minced (6 c.)
- 1 sm. onion, minced (1/3 c.)
- 2 med. cooking apples (Jonathan, Rome Beauty, or possibly Winesap), thinly sliced
- 2 teaspoon curry pwdr
- 1/8 teaspoon pepper
Method
- In a Dutch oven or possibly large saucepan heat butter.
- Stir in curry pwdr, the 1/2 tsp.
- salt and 1/8 tsp.
- pepper.
- Add in cabbage, onion and 1/4 c. water; toss to coat.
- Cover and cook about 5 min or possibly till cabbage is crisp-tender.
- Add in apples.
- Cover; cook for 3 to 4 min more or possibly till cabbage and apples are tender.
- Spray large skillet with nonstick coating.
- Heat pan for 1 to 2 min or possibly till warm.
- Season pork with 1/4 tsp.
- salt and remaining 1/8 tsp.
- pepper.
- Add in pork to skillet.
- Cook over medium-high heat for 2 to 3 min or possibly till no longer pink, turning once.
- Serve pork atop cabbage mix.
- Makes 6 servings.
