Country Pork Stew

• 1 large onion
• 6 carrots
• 2 stalks celery
• 1 1/2 lb. boneless pork (loin or shoulder)
• 3 sweet Italian sausages
• 2 Tbsp. butter or margarine
• 2 Tbsp. salad oil
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 bay leaf
• 2 Tbsp. flour
• 1 c. dry white wine
• 1 c. water

1. Prepare and cut vegetables.
2. Wipe pork with damp paper towels; cut into 2-inch pieces.
3. In Dutch oven, saute onion, carrot and celery for about 5 minutes in butter and oil; remove.
4. Saute pork and sausage; brown on all sides.
5. Add salt, bay leaf, flour, pepper, wine and water.
6. Simmer for 1 1/2 hours.
7. Add vegetables; cook for 1/2 hour.
8. Cook cabbage wedges in 1 cup water and salt for about 8 minutes.
9. Arrange cabbage around edges of platter of stew.
10. Serve with biscuits.

onion, carrots, stalks celery, boneless pork, sweet italian sausages, butter, salad oil, salt, pepper, bay leaf, flour, white wine, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=692760 (may not work)