Yield
8 servings (serving size: 1 1/4 cups)

How to Make It

Step 1

Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add pork; cook 5 minutes, browning on all sides. Drain; set aside.

Step 2

Cook bacon in pan over medium heat until crisp. Add the onion, carrot, and parsnip to pan; sauté 10 minutes or until tender. Add tomato juice and next 7 ingredients (tomato juice through beer). Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until meat is tender, stirring occasionally. Add cabbage and potato; cover and simmer 30 minutes or until potato is tender.

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