Crock Goulash

Servings 4 servings


  • 1 tablespoon olive oil
  • 1 1/2 pounds pork tenderloin cut into 1-inch cubes
  • Sea salt and freshly ground black pepper to taste
  • 1 large onion halved and thinly sliced
  • 1/4 cup water
  • 2 tablespoons ketchup
  • 1 tablespoon paprika
  • 1 clove garlic pressed
  • 3 cups shredded red cabbage
  • 2 tablespoons whole wheat flour
  • 1/3 cup low fat sour cream
  • 1/2 teaspoon caraway seeds


  • Heat the olive oil in a large skillet over medium-high heat. Add pork cubes and sauté till browned, about 5 minutes. Sprinkle with salt and pepper.
  • Add onion and sauté for 1 minute. Transfer mixture to a slow cooker. Add the water to the skillet and whisk up all of the browned bits from the bottom of the pan.
  • Pour mixture into slow cooker then add the cabbage and toss well with the pork cubes. In a small bowl, combine ketchup, paprika and garlic.
  • Pour mixture over the pork and cabbage and stir well to combine. Cover and cook on LOW for 7 to 8 hours or until pork is fork-tender.
  • In a small bowl, combine flour, sour cream and caraway seeds. Stir mixture into slow cooker and blend thoroughly. Cook for a few minutes, while you prepare the rest of the meal. Serve and enjoy!!


LC SERVING SUGGESTION: Serve with steamed carrots, broccoli florets, and cauliflower florets.
SERVING SUGGESTION: Serve goulash over wide egg noodles.
KOSHER: Replace pork with beef tenderloin. Use non-dairy sour cream.
GLUTEN FREE: Make sure ketchup and flour are gluten free.
NUTRITION: per serving: 315 Calories; 11g Fat; 39g Protein; 15g Carbohydrate; 3g Dietary Fiber; 115mg Cholesterol; 251mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 Vegetable; 1 Fat; 1/2 Other Carbohydrates. Points: 8
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