Ingredients
1 pound boneless pork shoulder, cut into 3/4-inch cubes
1 tablespoon vegetable oil
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
1-1/2 cups apple juice
2 medium red potatoes, cut into 1-inch chunks
3 medium carrots, sliced
1/4 teaspoon caraway seeds
1/4 teaspoon pepper
3 cups coarsely chopped cabbage
1/2 cup milk

Directions
In a large skillet over medium-high heat, brown pork in oil; drain. Place in a 3-qt. slow cooker; stir in the soup, apple juice, potatoes, carrots, caraway and pepper. Cover and cook on high for 3-1/2 hours.
Add the cabbage and milk. Cover and cook 2-1/2 hours longer or until meat and vegetables are tender. Yield: 6 servings. 

Source:  www.tasteofhome.com