• prep: 35 min
• cook: 0 hr
• total: 35 min

servings:

This stew includes the customary pairing of pork and apples as well as cabbage and potatoes; these combinations are common in Alsace, in northeastern France.

• 2 tablespoons vegetable oil
• 1 pound pork tenderloin, cut into 1 1/2-inch cubes
• 3 tablespoons flour
• Salt and pepper
• 1 onion, chopped
• 1/4 teaspoon caraway seeds, (optional)
• 2 cups chicken stock, or reduced-sodium canned broth
• 2 cups water
• 1 tablespoon Dijon mustard
• 1/2 pound green cabbage, shredded (about 2 cups)
• 1/2 pound red potatoes
• 2 tart green apples such as Granny Smith, unpeeled, cut into 3/4-inch chunks
• 2 tablespoons chopped fresh parsley

Click Here For Step-By-Step Instructions