Ingredients
- 6 pork rib
- 1 bay leaf
- 700 gr coarsely cabbage (shredded red)
- 550 gr apples (chopped)
- 240 ml cranberry juice cocktail
- 240 gr onion (sliced red)
- 350 ml chicken broth
- 60 ml wine vinegar (red)
- 7 gr parsley (chopped fresh)
- 4 gr lemon peel (grated)
- 1 gr salt
- 1 gr 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.
