Schifnoodle

Name: Schifnoodle
Ingredients: 4 pork loin or rib chops, cut 1 to 1 1/4-inches thick; 1 to 2 Tbsp. vegetable oil; 2 c. chopped cabbage; 1 c. chopped onion (1 medium); 4 carrots, cut into 3/4-inch pieces; 4 medium red potatoes, cut into quarters; 1 medium green bell pepper, cut up; 1/2 c. water; 1 (1 lb.) loaf frozen bread dough, thawed and cut into 1-inch pieces

9 ingredients

8 steps

Ingredients

4 pork loin or rib chops, cut 1 to 1 1/4-inches thick
1 to 2 Tbsp. vegetable oil
2 c. chopped cabbage
1 c. chopped onion (1 medium)
4 carrots, cut into 3/4-inch pieces
4 medium red potatoes, cut into quarters
1 medium green bell pepper, cut up
1/2 c. water
1 (1 lb.) loaf frozen bread dough, thawed and cut into 1-inch pieces

Directions

1

In a large skillet, brown chops over medium heat.
2

Place cabbage, onion, carrots, potatoes and green pepper over pork chops. Pour water and tomatoes over vegetables.
3

Cover.
4

Bring to a full boil; reduce heat to low.
5

Cook until vegetables are tender (30 to 45 minutes).
6

Place bread dough over vegetables.
7

Cover; continue cooking until bread is no longer doughy (20 to 25 minutes).
8

Do not remove cover until ready to serve.