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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.

    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, Sugars 10g, Protein 17g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 6%