Ingredients
For the sauce
1/4 cup soy sauce
1/4 cup hoisin sauce
2 tablespoons rice vinegar
2 tablespoons Worcestershire sauce
1 tablespoon fresh ginger, finely chopped
1 tablespoon cornstarch
1 teaspoon toasted sesame oil
1 teaspoon sambal oelek, or more to taste
For the pork and cabbage mixture
2.2 lb boned pork shoulder, fat removed, cut into cubes
6 cups Chinese cabbage, sliced 1 cm thick
2 small Cortland apples, peeled, seeded and halved
1/2 cup Patience Fruit & Co Whole & Juicy Dried Cranberries
Salt and pepper
For preparation
2 cloves of garlic, finely chopped
4 green onions, green and white parts separated, minced
Cooking time 8 hours Portions 4 to 6 servings
Face it: you don’t always have time to cook when you get home from work – and you don’t always feel like it either. That’s when your slow cooker can be your best friend. Did you know that you can save even more time by choosing recipes that go from freezer to slow cooker?
It’s easy. Prepare the recipe – you can even double or triple it. Pop it in the freezer in a tightly sealed container or freezer bag. When you decide today’s the day, take it out to thaw, then put it in the slow cooker.
For starters, here’s our recipe for Pork with Cabbage, Apples and Cranberries – designed to go from freezer to slow cooker. We bet it’ll become a classic at your house!
Ingredients
For the sauce
1/4 cup soy sauce
1/4 cup hoisin sauce
2 tablespoons rice vinegar
2 tablespoons Worcestershire sauce
1 tablespoon fresh ginger, finely chopped
1 tablespoon cornstarch
1 teaspoon toasted sesame oil
1 teaspoon sambal oelek, or more to taste
For the pork and cabbage mixture
2.2 lb boned pork shoulder, fat removed, cut into cubes
6 cups Chinese cabbage, sliced 1 cm thick
2 small Cortland apples, peeled, seeded and halved
1/2 cup Patience Fruit & Co Whole & Juicy Dried Cranberries
Salt and pepper
For preparation
2 cloves of garlic, finely chopped
4 green onions, green and white parts separated, minced
Print ShareSteps
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Mix all sauce ingredients in a freezer bag or container. Add meat, cabbage, apples and cranberries. Add salt and pepper and mix well. Place mixture in the freezer.
*Mixture can be frozen for up to 3 months. Feel free to double or triple the recipe, but keep the same proportions.
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Twenty-four hours ahead, place frozen mixture in the fridge to thaw. In the morning, place mixture in slow cooker. Add two cloves of garlic. Cover and cook for 8 hours at low temperature.
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Serve with sliced green onions.
Recommendations
It’s better to add ingredients like onions and garlic the same day, as the taste changes when frozen.
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In this recipe
Whole Dried Cranberries, sweetened with apple juice
Our Whole Dried Cranberries offers you the juiciest, most tender cranberries possible. We dry them to the perfect point: just enough so they retain their softness and their incredible texture.
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