Ingredients
- 6 pork rib
- 1 bay leaf
- 8 cups coarsely cabbage (shredded red)
- 4 cups apples (chopped)
- 1 cup cranberry juice cocktail
- 2 cups onion (sliced red)
- 1 1/2 cups chicken broth
- 1/4 cup wine vinegar (red)
- 1/4 cup parsley (chopped fresh)
- 2 teaspoons lemon peel (grated)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Cover and cook all ingredients except pork chops, cranberry juice and parsley in Dutch oven over medium heat 10 minutes, stirring occasionally; reduce heat to medium-low. Cook 20 minutes, stirring occasionally. Trim fat from pork. Stir cranberry juice into cabbage mixture; add pork. Heat to boiling; reduce heat. Cover and simmer about 45 minutes or until pork is tender. Remove bay leaf. Serve cabbage over pork chops. Sprinkle with parsley. 6 servings Converted by MC_Buster.
