Pork, Cabbage and Apple Soup

I have been working on using all of my Bountiful Baskets before I get more, and so I was thinking what I could make that I already have all the ingredients for.  I found some sauerkraut in the fridge, and realized I had two heads of cabbage in there.  I also remembered I had some huge apples from a few weeks back, and in the freezer I had some pork chops.  I decided to make a pork, cabbage and apple soup.

You will need:
1 lb lean pork, cut into 1/2" cubes
1 tbsp olive oil
1 lb onions, peeled and quartered
6 cloves fresh garlic, minced
1 cup apple cider vinegar
4 cups vegetable stock
2 cups apple cider
1/4 cup brown sugar
1 tbsp caraway seeds
2 tbsp Dijon mustard
1 lb carrots, cut into 1" slices
1 head cabbage, cut into 1" pieces
1 lb apples, cut into 1/2" cubes
1 lb potatoes, cut into 1/2 cubes
Salt and pepper to taste

Heat the olive oil in a large pot.  Coat the pork with salt and pepper and then add to the pot and brown.  Once the pork is browned, add the onion and garlic, and cook until the onions are translucent.  Add the cider vinegar to the pot to deglaze it.  Add the stock, cider, brown sugar, caraway, and Dijon and mix until everything is dissolved.  Add the vegetables and bring it to a boil.  Lower the heat and cook for about an hour until the potatoes and carrots are tender.  Add salt and pepper if needed.  Serve and enjoy!

This recipe is definitely a sweet and sour recipe.  I really enjoyed it.  I also used colored carrots since they are what I had in the fridge.  It added some nice colors to the soup.