In the spirit of fall and its glorious root vegetables, I decided to spend the afternoon in my kitchen cooking a casserole. A quick poke through my fridge and vegetable basket and I was elbow deep in beets, potatoes, red cabbage, garlic and onions. I also recently purchased a large local pork chop from Caldwell Farms that I would toss into the mix. Simmered for an hour (give or take) in a nice bath of homemade chicken stock from the day before, my house filled with the glorious smell of roasting root vegetables. I served this up with a side of cornbread for a filling, warm and hearty fall meal. New England style.
This is one of those wonderful fix it and forget it meals for those with crock pots. Simply add all the ingredients to the pot, place on low, and go to work, on a fall hike, or curl up with a good book for the day. By dinner time it should be perfectly cooked and ready to enjoy. If you like gravy on your bread or biscuits, use some of the juices from cooking and whip up your favorite gravy recipe.
8 small beets (about 1 cups worth), sliced into half moons*
6 medium potatoes (about 2 cups worth), washed and cubed
2 carrots, peeled and sliced into rounds
1/2 red onion, sliced thin
3 cloves garlic, sliced into thin wafers
1 small red cabbage, coarsely chopped1 lb pork, cubed
4 C stock
1 t salt
1/2 t pepper
*Leave skin on beets if they are baby beets, it will be tender and edible. If they are larger beets, with a tougher skin, peel first.
Preheat oven to 350. Add all ingredients, except pork, to a large casserole dish and stir thoroughly to incorporate flavors. Cover tightly and bake for 1 hour, add pork, then bake another 30 minutes, or until potatoes are tender and pork is cooked. Serve piping hot with cornbread or biscuits.