Ingredients
Serves 4
- 2 tablespoons vegetable oil
- 1 pound pork tenderloin, cut into 1 1/2-inch cubes
- 3 tablespoons flour
- Salt and pepper
- 1 onion, chopped
- 1/4 teaspoon caraway seeds, (optional)
- 2 cups chicken stock, or reduced-sodium canned broth
- 2 cups water
- 1 tablespoon Dijon mustard
- 1/2 pound green cabbage, shredded (about 2 cups)
- 1/2 pound red potatoes
- 2 tart green apples, such as Granny Smith, unpeeled, cut into 3/4-inch chunks
- 2 tablespoons chopped fresh parsley
Description
This Stew Includes The Customary Pairing Of Pork And Apples As Well As Cabbage And Potatoes; These Combinations Are Common In Alsace, In Northeastern France.
Martha Stewart
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