Roast Pork With Red Cabbage, Apples And Potatoes
|Vegetable oil||2 Tablespoon|
|Boneless pork||3 Pound|
|Yellow onion||1 Medium, finely chopped|
|Thinly sliced cabbage||4 Cup (64 tbs) (Red Colored)|
|Small new potatoes||2 Pound, peeled and quartered|
|Tart green apples||3 Medium, peeled, cored and thinly sliced|
|Dark brown sugar||2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Dry white wine||1 Cup (16 tbs)|
|Red wine vinegar||1 Tablespoon|
Preheat the oven to 375° F.
Heat the oil in an 8-quart flameproof casserole over moderate heat for 1 minute.
Add the pork and brown on all sides about 10 minutes.
Remove the pork and set aside.
Add the onion to the casserole and saute, stirring occasionally, until soft about 5 minutes.
Stir in the cabbage, potatoes, apples, sugar, salt, pepper, wine, and vinegar, and bring to a simmer, then return the pork to the casserole.
Transfer the casserole to the oven.
Bake, uncovered, stirring the cabbage mixture and turning the pork occasionally, about 1 1/2 hours or until a meat thermometer inserted in the center of the thickest part of the pork reads 155° F.