This stew was a great favorite of my brother Joe.  I believe my parents often substituted saurkraut for the red cabbage.  The recipe comes from a cookbook my father labeled as his favorite- The Ethnic Epicure published by the Wauwatosa Junior Women’s Club  in cooperation with the State Historical Society of Wisconsin in 1973.  When my dad liked a recipe in a book he added little paper bookmarks and this one is studded with them.   This recipe is from the Belgian section of the cookbook.

Ingredients

2 1/2 pounds pork shoulder or loin roast (cut into chunks)

2 tablespoons butter

1 large onion, minced

1/2 tsp celery salt

2 cloves

6 crushed peppercorns

salt to tast

2 cups meat stock or broth

1 cup shredded cabbage (red or white) or saurkraut

1 diced apple

1/2 – 3/ cup heavy cream

Instructions

Melt the butter in a heavy casserole dish (enameled metal) and brown the meat and onions slowly over medium heat.  Add seasonings, broth, cabbage and apple.  Bring to the boiling point.  Reduce the heat, cover and simmer 2 hours.  Remove the cover, increase the heat and reduce the liquid by 1/2 volume by boiling.  Add cream (depending on consistency).  Taste and adjust salt and pepper.  The stew has a white appearance with little trace of the cabbage, apples and onions.  The authors suggest adding a colorful accompaniment like acorn squash.