Thursday, August 13, 2015

Back to School Suppers - Slow Cooker Pork and Cabbage Casserole

From the kitchen of One Perfect Bite...If they aren't yet out the door they soon will be. The school bell is tolling and as the kids head back to classes, we have to ease them back into the school year. Schedules change and as the heat abates appetites increase. Trouble is, time is finite, and chances are you are as busy as they are. I always struggled with back to school suppers. My kids were athletic and once school sports started salad suppers no longer cut it. I wanted to re-introduce some rib-sticking meals, but time was a problem and I had to search for filling dishes that could be quickly prepared. This is the kind of recipe I would have jumped on had it been available back then. It's a 5 ingredient slow cooker meal that is truly effortless. The ingredients go into the pot without browning, so this is a load and go creation that is perfect for fall and winter meals. It can be served with potatoes or noodles and the pork is delicious. Older children will love the combination of pork and cabbage. If you are in the market for easy school night recipes, you might want to give this one a try. Here is how this simple pork and cabbage supper is made.

Slow Cooked Pork and Cabbage...from the kitchen of One Perfect Bite adapted from Taste of Home

7 bacon strips, divided
1 boneless pork shoulder butt roast (3 to 4 pounds), well trimmed
1 tablespoon coarse sea salt
1 medium head cabbage (about 2 pounds), coarsely chopped
1 to 2 cups shredded carrots

1) Line bottom of a 6-qt. slow cooker with four bacon strips. Sprinkle all sides of roast with salt. Place in slow cooker. Arrange remaining bacon over top of roast.
2) Cook, covered, on low 8-10 hours or until pork is tender. My roast was ready to pull after 6 hours of cooking on low. Add cabbage and carrots around the roast. Cook, covered, 1 to 1-1/4 hours longer or until cabbage is tender.
3) Remove pork and shred with two forks. Transfer to a serving bowl.  Using a slotted spoon, add cabbage to pork and toss to combine. If desired, skim fat from some of the cooking juices and stir into pork mixture or serve on the side. Yield: 8 to 10 servings.

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Kath said...

Love the look of this recipe, Mary! I would think leftovers would be great to pack in a lunch, too.

David said...

Mary, Looks good to me! start with bacon and pork roast and you can't go wrong... Take Care, Big Daddy Dave

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