Yields 8-10 servings

Pork and Cabbage Supper

15 minPrep Time

8 hrCook Time

8 hr, 15 Total Time

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Ingredients

• 1 pound Carrots
• 1-1/2 cups Water
• 1 envelope dry Onion Soup Mix
• 1 cloves Garlic, minced
• 1/2 teaspoon Celery Seed
• 1 boneless Pork Shoulder Roast (4 to 6 pounds)
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 1-1/2 pounds Cabbage, cut into 2-inch pieces

Instructions

1. Peel carrots and cut in half lengthwise and then into 2-inch pieces
2. Place in a 5-quasrt slow cooker
3. Add water, soup mix, garlic and celery seed
4. Cut roast in half; place over carrot mixture
5. Sprinkle with salt and pepper
6. Cover and cook on high for 2 hours
7. Reduce heat to low; cook for 4 hours
8. Add cabbage; cook 2 hours longer or until the cabbage is tender and a meat thermometer reads 160F
9. Remove meat and vegetables to a serving plate; keep warm
10. If desired, thicken pan drippings for gravy and serve with the roast

Notes