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Ingredientes
- 2 Tbsp. Oil
- 1 x 3 lb
- 2 c. Apple cider
- 3 x Onions, peeled -- cut in Wedges
- 2 x Cloves garlic -- chopped
- 2 1/4 tsp Salt
- 1/2 tsp Pepper
- 2 x Bay leaves
- 4 x Carrots,sliced -- Diagonally
- 3 x Potatoes, pared -- cubed
- 1/2 head cabbage -- in wedges
- 2 c. Small fresh mushrooms
- 1 x Green pepper -- in small Squares
- 3 x Golden brown Delicious apples Pared -- cored Cut in wedges
- 1/2 c. Water
- 1/4 c. Flour
- 1 tsp Kitchen Bouquet Pork roast
Direcciones
- Heat oil in dutch oven and brown pork on all sides. Pour off the fat. add in cider, onions,garlic, salt, pepper and bay leaves. Bring to boil, then cover and reduce heat. Cook for 1 1/2 hrs, till meat is tender. Add in carrots and potatoes and cook 15 min more.Add in cabbage, mushrooms, green pepper and apples. cook till all vegetables are tender 15-2- min.
- Remove meat and vegetables to a hot dish and keep hot while you make the gravy. Throw away the bay leaves. Skim off the fat from the liquid. Reserve 1 3/4 c. of liquid. (add in water if need to make up difference). Blend cool water with flour and stir into warm reserved liquid. Cook till thickened.
- Stir in Kitchen Bouquet. Adjust seasoning to taste.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1928g | |
| Calories 1221 | |
| Calories from Fat 265 | 22% |
| Total Fat 30.1g | 38% |
| Saturated Fat 2.65g | 11% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 5461mg | 228% |
| Potassium 4334mg | 124% |
| Total Carbs 224.09g | 60% |
| Dietary Fiber 27.1g | 90% |
| Sugars 79.36g | 53% |
| Protein 24.29g | 39% |
