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

1. In 4 quart saucepan over medium heat, in hot oil, cook pork until browned on all sides.

2. Add juice, pepper and caraway. Heat to boiling. Reduce heat to low. Cover; simmer 20 minutes stirring occasionally.

3. Add potatoes. Cover; cook 10 minutes. Add cabbage and carrots. Cover; cook 15 minutes or until vegetables are tender.