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Pork and Cabbage Stew with Black-Eyed Peas

Pork and Cabbage Stew with Black-Eyed Peas
Total Time:
4 hours, 15 minutes
Active Time:
15 minutes


2 cups cabbage, coarsely chopped
8 oz baby red potatoes, halved
1 lb (1-inch-thick) boneless pork chops
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 (10 oz) package frozen seasoning blend (diced onions, bell peppers, and 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 (wash hands); 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 are tender and pork is 145°F, stirring in black-eyed peas during last 15 minutes of cook time. Serve.

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Nutritional Information

Amount per 1/6 recipe serving: Calories 280, Total Fat 10.00g, Sat Fat 2.50g, Trans Fat 0.00g, Chol 45mg, Sodium 500mg, Total Carb 30g, Fiber 4.00g, Sugars 10g, Protein 17g, Calc 4%, Vit A 2%, Vit C 30%, Iron 8%

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