Ingredients
1 pound pork stew meat1 tablespoon canola oil3 cups coarsely chopped cabbage2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted1-1/2 cups apple juice2 medium red potatoes, cut into 1-inch pieces3 medium carrots, sliced1/4 teaspoon caraway seeds1/4 teaspoon pepper1/2 cup 2% milk
Preparation
In a large skillet over medium-high heat, brown pork in oil on all sides; drain. Place in a 3-qt. slow cooker; stir in the cabbage, soup, apple juice, potatoes, carrots, caraway and pepper.
Cover and cook on low for 6-8 hours or until pork and vegetables are tender. Stir in milk; heat through.
