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Pork and Cabbage Stew with Black-Eyed Peas
Recipes
Pork and Cabbage Stew with Black-Eyed Peas
6 servings
4 hours, 15 minutes total (Active 15 minutes)

Ingredients

  • 2 cups cabbage
  • 8 oz baby red potatoes
  • 1 lb (1-inch-thick) boneless pork chops
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 tablespoon canola oil
  • 1 (10 oz) package frozen seasoning blend (diced onions, bell peppers, celery, and parsley)
  • 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)

Prep

    Steps

      1. Chop cabbage (tender leaves only). Halve potatoes. Preheat large sauté pan on medium-high 2–3 minutes. Cut pork into 1-inch cubes and season with salt and pepper (wash hands). Place oil in pan, then add pork; cook 1–2 minutes on all sides until browned.
      2. Layer ingredients in slow cooker in this order: one-half pork, one-half cabbage, and one-half 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 cook time, until potatoes are tender and pork is 145°F. Drain peas and stir in during last 15 minutes of cook time. Serve.

    Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
    Do not reuse marinades.
    Do not rinse raw meat.

    Amount per ⅙ recipe serving: Calories 280, Total Fat 10g, Sat Fat 2.5g, Trans Fat 0g, Chol 45mg, Sodium 500mg, Total Carb 30g, Fiber 4g, Total Sugar 10g, (Incl. 2g Added Sugars), Protein 17g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 20%