Title: Roast Pork with Red Cabbage, Apples, and Pota
Categories: Casserole Pork Main
Yield: 6 Servings

2	tb	Vegetable oil
3	lb	Boneless pork loin
1	md	Yellow onion; finely chopped
2	lb	Thinly sliced red cabbage
2	lb	Small new potatoes
3	md	Tart green apples
2	tb	Dark brown sugar
1	ts	Salt
1/4	ts	Black pepper
1	c	White wine
1	tb	Red wine vinegar

Chop the cabbage finely (you will need about 4 cups) and the onion. Peel and quarter the potatoes; peel, core and thinly slice the apples. Preheat the oven to 375 degrees. 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 degrees. This recipe serves 6.

Content per Serving: calories - 666; protein - 51g; carbohydrates - 49g; total fat - 27g; sodium - 508mg; cholesterol - 150mg.

Comments: A wonderful dish for Sunday dinner that takes just 15 minutes to prepare.

Recipe Source: ONE-DISH MEALS THE EASY WAY by The Reader's Digest Association (c) 1991. Reader's Digest Association, Inc. , Pleasantville, NY ~ 352 pages - $25. 00. As reprinted in the Jan/Feb, 1993 issue of Cookbook Digest.

Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on 11-27-1995.

Re-formatted for Meal-Master by: Nancy Filbert {*Prodigy Service ID# LRCE87A} January, 1996.

Posted to MM-Recipes Digest V4 #5 by fatfree-request@fatfree.com on Sep 18, 1997

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