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Hungarian Goulash


1 1/2 lbs. boneless pork, cut into
   1" cubes
1 lb. small new red potatoes, halved
2 medium onions, halved and
   thinly sliced
1/4 cup water
3 tablespoons ketchup
1 tablespoon paprika
1 clove garlic, minced
1/4 teaspoon black pepper
3 cups shredded red cabbage
2 tablespoons all-purpose flour
1/2 cup sour cream
1/2 teaspoon caraway seed
chopped parsley (for garnish)

Combine the pork, potatoes, onion, water, ketchup, paprika, garlic, pepper, and cabbage in a 3 1/2-quart slow cooker.

Cover and cook on low heat for 7-8 hours, or until the pork and potatoes are tender.

Combine the flour, sour cream, and caraway seed, and stir it into the pork mixture and blend thoroughly.

Serve garnished with chopped fresh parsley, if desired.

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