There’s nothin’ like the smell of a delicious meal when you return home from work! Problem is-that never happens unless I put the food in the Crockpot before I leave at 6:30 in the morning. This mom has a day job (teacher), night job (writer), and in-between job (head chef and supply clerk)! This might sound VERY familiar to the women.
So once a week, I try to make a crockpot meal—I know—I know—so suburban—but hey, I’m assured a tasty nutritious, calorie conscious (always) meal.
Here’s the recipe for the meal I made the other day. Pork & Purple Cabbage. Warning—I come from a long line of eastern European peasant woman who do NOT believe in precise measurement, instead practicing the art of culinary vagueness!
- Pork loin (sorry future daughter-in-law)
- Small head purple cabbage cut in about 1 inch strips ( no need for preciseness-just cut it up & trash the hard white core)
- 2 large yellow onions chopped
- 3 apples peeled and chopped
- Kosher salt to taste
- Splash of ( good ) red wine vinegar
- tsp fennel ( optional)
- brown sugar (1/2 cup)
Place pork loin in bottom on crockpot on high and dump everything else on top. Cook on MEDIUM
Serve with: pasta, rice, or potatoes and some crusty bread.
I’m presently doing the no wheat thing (we’ll see how long that lasts), so I’ll fool my husband with gluten-free pasta (he’ll never know).
Hope you like it!