Ingredients
1
tablespoon oil
1
lb. pork tenderloin, cut into 1-inch slices
1
cup julienne-cut (2x1/8x1/8-inch) carrots
1
cup sliced onions
4
medium baking potatoes, peeled, cubed
3
tablespoons chicken-flavor instant bouillon
1
teaspoon dried pork seasoning
1
tablespoon cider vinegar
4 1/4
cups water
3
tablespoons all-purpose flour
2
cups thinly sliced cabbage
Preparation
Heat oil in Dutch oven over medium heat until hot. Add pork, carrots and onions; cook until pork is browned. Drain.
Add potatoes, bouillon, pork seasoning, vinegar and 4 cups of the water; mix well. Simmer 30 minutes, stirring occasionally.
In small bowl, combine remaining 1/4 cup water and flour; beat with wire whisk until well blended. Add flour mixture and cabbage to stew; mix well. Cover; simmer an additional 10 minutes or until stew is thickened, stirring occasionally.
