INGREDIENT LIST
1 ½ lb. pork
roast, trimmed and cubed
2 Tbsp
Olive Oil
¾ c flour
1 tsp garlic
powder
1 ½ c chicken
stock
2 garlic cloves,
minced
1 ½ c white
wine like a Gewürztraminer
1 tsp dry
mustard
1 Tbsp dry rosemary,
crushed up
3 bay leaves
½ small cabbage,
shredded
3 lg. Potatoes,
peeled and cubed
2 granny
smith apples, peeled, cored and diced
Salt and
pepper to taste
DIRECTIONS
Place flour
and garlic powder in bowl. Coat cubed pork in flour and add to stock pot with
oil on med high heat. Toss in onions. Cook
pork till browned on the outside. Pour in stock and add minced garlic, dry mustard,
rosemary and bay leaves. Reduce heat to medium low and toss in potatoes and wine.
After about 10-15 minutes, add cabbage. Once veggies are very close to being
done, put apples in pot and cook for 10 min. Remove from heat and serve with a
fresh hot loaf of crusty bread.
Originally published in The Wine Cellar January 2016.
