3 lb Pork loin
1/3 c Flour
2 tb Salad oil
1 1/2 c Apple cider
1 c Water
1 tb Salt
1/2 ts Pepper
2 lb Small new potatoes
16 oz Carrots
1 ts Caraway seeds
All preparation can be done the night before and assembled in the
morning before leaving for work so you'll be greeted with a hearty
supper at the end of the day.
Chop small head cabbage and medium onion, cut carrots into 2"
pieces. In a large plastic bag combine flour, salt and pepper. Drop
meat into bag and coat ribs with flour mixture; reserve leftover
flour. In large skillet over med-high heat, in hot salad oil, cook
meat, a few pieces at a time, until well browned on all sides,
removing pieces as they brown. Reduce heat to med; into drippings in
skillet, stir reserved flour until blended. Gradually stir in apple
cider. Simmer to thicken to gravy. Remove from heat and set aside. In
6 qt crockpot add potatoes, carrots, onions and cabbage. Sprinkle
with caraway seeds. Top with meat. Pour on gravy. Cover crockpot
and cook on high for 6 hours or low for 8-10 hours.