1 tbsp. vegetable oil
1 1/2 lb. boneless pork, cut into 3/4 inch pieces
3/4 c. apple juice
1/4 tsp. pepper
1/4 tsp. caraway seed
2 med. red potatoes, cut into chunks
2 c. coarsely chopped cabbage
2 carrots, diagonally sliced
2 (10 3/4 oz. each) cans condensed cream of celery soup
2 soup cans milk

In 4 quart saucepan over medium heat, in hot oil, cook pork until browned on all sides. Add juice, pepper, and caraway. Heat to boiling. Reduce heat to low. Cover, simmer 20 minutes, stirring occasionally.

Add potatoes. Cover; cook 10 minutes. Add cabbage and carrots. Cover; cook 15 minutes or until vegetables are tender. Stir in soup and milk. Heat through. DO NOT BOIL. Makes 8 cups or 6 servings.