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· 1½ pounds boneless pork*, cut into 1-inch cubes
· 1 pound small new red potatoes, halved
· 2 medium onions, halved, thinly sliced
· 1/4 cup water
· 3 tablespoons ketchup
· 1 tablespoon paprika
· 1 clove garlic, minced
· 1/4 teaspoon black pepper
· 3 cups shredded red cabbage
· 2 tablespoon flour
· 1/2 cup sour cream
· 1/2 teaspoon caraway seed
· Chopped parsley, for garnish, if desired
Combine pork, potatoes, onion, water, ketchup, paprika, garlic, pepper and cabbage in 3½-quart slow cooker.
Cover and cook on low heat setting 7-8 hours or until pork and potatoes are tender.
Combine flour, sour cream and caraway seed.
Stir into pork mixture and blend throughly.
Serve garnished with fresh parsley, if desired.
*boneless shoulder is a good choice, but you can also use boneless loin or fresh leg
A slow-cooker version of a traditional rib-sticking favorite, this goulash simmers all day until time for supper. Serve over hot cooked noodles and accompany with crusty rolls.
Calories 320 calories; Protein 28 grams; Fat 9 grams; Sodium 320 milligrams; Cholesterol 90 milligrams; Saturated Fat 4 grams; Carbohydrates 28 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
slow cooker recipe
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