Thursday, September 8, 2011

Pork and Cabbage

In an effort to waste less time on facebook, I'm in the process of simplifying my account. Removing pictures and information that don't really need to be there. I'm hoping as I waste less time there I can spend more of it here! Both on this blog, sorting through my thoughts that are clouding my head and on our family blog, remembering Griffin's milestones.

I worked my first day as a substitute this year today. Just a half-day in a remedial reading class. And I LOVED it. Every minute of it. Except the part where I really needed to use the restroom and I still had an hour to go until a break:)

I am SO blessed to have a job I love so much. It's incredible to look back over my life and the long and windy road I took to end up here. I see God's fingerprints all over it now but never would have guessed I would end up as a middle school substitute. And loving it!

Going back to the theme of simplifying though. If I'm going to add working outside the home on top of everything else I do, that's going to be the name of the game. In anticipation, I made a menu for the month and did most of the grocery shopping (except produce and a few forgotten items). Tonight we enjoyed a yummy crockpot meal, here you go!

Pork and Cabbage Dinner (crockpot)
2lbs pork steaks, chops or shoulder (I only used 1.5 lbs and it was just fine)3/4 cup chopped onion (I just used one large onion)
1/4 cup chopped fresh parsley or 2 Tbsp dried parsely (I just sprinkled dried parsley in until I thought it looked good)
4 cups shredded cabbage (I just chopped and entire head)
1 tsp salt
1/8 tsp pepper
1/2 tsp caraway seeds (I just eye-balled the spices)
1/8 tsp allspice
1/2 cup beef broth
2 cooking apples, cored and sliced 1.4 inch thick

1. Place pork in slow cooker. Layer onions, parsley, and cabbage over pork.
2. Combine salt, pepper, caraway seeds, and allsice. Sprinkle over cabbage. Pour broth over cabbage. 
3. Cover. Cook on Low 5-6 hours (We cooked it almost 8 and it was just fine)
4. Add apple slices 30 minutes before serving. 

No comments:

Post a Comment