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