SKU # 88034400007
CABBAGE PATCH STEW
1 pound lean ground beef
1 onion, chopped
1 (15 ounce) can ranch-style beans
1/4 teaspoon ground cumin
3 cloves garlic, minced
1 jar Polstar Red Cabbage with Apples
1 green bell pepper, chopped
1 (14.5 ounce) can stewed
tomatoes, with liquid
2 stalks celery, chopped
1/4 cup picante sauce
1 cup water
salt to taste
freshly ground pepper, to taste
In a skillet over medium heat, brown the ground beef with the onion. Drain fat. Combine ranch-style beans, cumin, garlic, cabbage and green pepper in crock pot. Stir in stewed tomatoes, celery, picante sauce, water, and beef mixture. Salt and pepper to taste.
Cover and cook for 6 to 8 hours.
ROASTED PORK TENDERLOIN
2 pounds pork tenderloin
1/2 tsp ground sage
garlic salt to taste
1 jar Polstar Red Cabbage with Apple, drained
½ apple
1/2 onion
1/3 cup brown sugar
Preheat oven to 325 ° F (165 ° C). Rub tenderloin with sage and garlic salt. Place tenderloin in a baking pan or casserole. Cover meat with half of the cabbage. Place the apple and onion, cut side down, on top of the cabbage. Cover with remaining cabbage. Sprinkle with brown sugar. Cover and bake in preheated oven for 2 to 3 hours, until internal temperature has reached 160 degrees F (70 degrees C). Makes 6 servings |
