Publix Aprons

Pork and Cabbage Stew with Black-Eyed Peas

Pork and Cabbage Stew with Black-Eyed Peas
Servings:
6
Total Time:
up to 7 hours
Active Time:
15 minutes

Ingredients

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

Prep

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

Steps

  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.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

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%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star