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Publix Aprons

Pork and Cabbage Stew with Black-Eyed Peas

Pork and Cabbage Stew with Black-Eyed Peas
Total Time:
up to 7 hours
Active Time:
15 minutes


2 cups cabbage, coarsely chopped
2–4 baby red potatoes (8 oz), halved
1 1/2 lb (1-inch) thick boneless pork chops
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon canola oil
2 cups frozen seasoning blend (diced onions, bell peppers, celery)
1 (10.75-oz) can reduced-fat condensed cream of celery soup
1 cup apple cider (or juice)
1 tablespoon brown sugar
2 tablespoons apple cider vinegar
2 teaspoons caraway seeds
1 can black-eyed peas (15–16 oz), drained


  • Chop cabbage (tender leaves only). Halve potatoes.
  • Cut pork into 1-inch cubes (wash hands).


  1. Preheat large sauté pan on medium-high 2–3 minutes. Season pork with salt and pepper. Place oil in pan, then add pork; cook 1–2 minutes on all sides or until browned.
  2. Layer ingredients in slow cooker in this order: 1/2 of the pork, 1/2 of the cabbage, and 1/2 of the seasoning blend. Repeat layers.
  3. Combine remaining ingredients (except peas); pour over top of layers. Cook 3–4 hours on HIGH (or 6–7 hours on LOW), stirring once halfway through (if needed), or until potatoes and pork are tender. During last 15 minutes of cook time, stir in black-eyed peas. Serve.

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Nutritional Information

CALORIES (per 1/6 recipe) 280kcal; FAT 10.00g; SAT FAT 2.50g; TRANS FAT 0.00g; CHOL 45mg; SODIUM 500mg; CARB 29g; FIBER 4.00g; SUGARS 10g; PROTEIN 17g; CALC 6%; VIT A 2%; VIT C 30%; IRON 8%

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