Smoked Pork And Cabbage
|Vegetable oil||2 Teaspoon|
|Yellow onion||1 Large, halved and thinly sliced|
|Cabbage/2 packages of 10 ounces each cole slaw mix||1 1⁄2 Pound, shredded|
|Granny smith apple||1 Large, peeled, cored, and chopped|
|Water||1⁄4 Cup (4 tbs)|
|Wide egg noodles||8 Ounce|
|Canned sliced beets||8 Ounce, drained (1 Can)|
|Boneless smoked pork butt/Corned beef||1 Pound, cut into strips 2 inches wide|
|Sour cream/Plain low-fat yogurt||3⁄4 Cup (12 tbs)|
|Minced dill/1/2 teaspoon dill weed||2 Tablespoon (Fresh)|
Heat the oil in a large saucepan over moderate heat for 1 minute.
Add the onion and saute until limp 5 minutes.
Add the cabbage, apple, and water, cover, and cook, stirring occasionally, for 10 minutes or until the cabbage has wilted.
Meanwhile, cook the noodles according to package directions, drain well, and set aside.
Add the beets and pork to the saucepan, cover, and cook for 4 minutes or until heated through.
Smooth in the sour cream and bring just to serving temperature (but do not boil), then add the noodles, toss lightly, and sprinkle with the dill.