Slow Cooker Autumn Pork & Cabbage

A vital part of being truly nourished is having comforting meals. I love to create simple recipes to honor your body but that are also loaded with minerals and nutrients. Look at this lineup….

Calcium, phosphorous, magnesium, sulfur, potassium, vitamins C, K, B6, B12, iron, zinc, niacin, lowers inflammation, and is high in soluble and insoluble fiber.

Indulge in the rich autumn flavors of Slow Cooker Autumn Pork & Cabbage. This comforting dish features tender pork tenderloins layered with slices of cabbage and wedges of honey crisp apples. The mingling scents of garlic, apple cider vinegar, and savory mustard create a tantalizing aroma as the slow cooker works its magic. Aromatic herbs and spices like oregano, thyme, and nutmeg infuse the dish with warmth, while salt and pepper round out the savory notes. The result is a hearty and flavorful autumn meal that captures the essence of the season in every bite. Enjoy the simplicity of letting the slow cooker do the work while savoring the comforting taste of fall.

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INGREDIENTS

• 2 - 1-1 1/2 lb pork tenderloins (2-3lbs total)

  1/2 head of cabbage, red or green cored and sliced

  2 apples (honey crisp, fugi, or Granny Smith work best) cut into wedges, skin on or off. I like on.

  3 cloves garlic, minced

  1/2 c apple cider vinegar @bragg

  1 c bone broth (chicken or beef)

  2 T brown or Dijon mustard

  1 tsp oregano

  1 tsp thyme

  1/2 tsp nutmeg

  1/2 - 1 tsp salt

  1/2 - 1 tsp pepper

  STEPS

1. Slice cabbage and place in slow cooker. Add both pork tenderloins. Add vinegar, broth, garlic, and all spices. Add sliced apple to the top.

2. Cook on low 4-6 hours or on high 3 hours. If you’re home, adding the apple 1-2 hours before is great when you can, if cooking all day they can get too soft and before apple sauce. Mine cooked 3 hours on high, putting all ingredients in at once and worked great.

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Slow Cooker Autumn Pork & Cabbage

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Servings: 1

Author: The Peachie Spoon

Prep time: 5 MinCook time: 3 Hour: 3 H & 5 M

Ingredients

• 2 - 1-1 1/2 lb pork tenderloins (2-3lbs total)
• 1/2 head of cabbage, red or green cored and sliced
• 2 apples (honey crisp, fugi, or Granny Smith work best) cut into wedges, skin on or off. I like on.
• 3 cloves garlic, minced
• 1/2 c apple cider vinegar
• 1 c bone broth (chicken or beef)
• 2 T brown or Dijon mustard
• 1 tsp oregano
• 1 tsp thyme
• 1/2 tsp nutmeg
• 1/2 - 1 tsp salt
• 1/2 - 1 tsp pepper

Steps

1. Slice cabbage and place in slow cooker. Add both pork tenderloins. Add vinegar, broth, garlic, and all spices. Add sliced apple to the top.
2. Cook on low 4-6 hours or on high 3 hours. If you’re home, adding the apple 1-2 hours before is great when you can, if cooking all day they can get too soft and turn into apple sauce.

PROTEIN pork, bone broth

FAT a small amount in pork

FIBER cabbage 

CARB/STARCH apple

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