Bean and Cabbage Stew, with shredded pork

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 16
Ingredients
1 Pork Shoulder picnic, raw (about 4.5lbs - 3lbs after bone and far are removed)1/2 carton Fresh-not-from concentrate OJ1 T. Ground Ginger1 tsp. salt1 tsp. white pepper1/2 C Honey1 carton Low-Sodium, Low-fat Beef Broth1 lb bag Navy Beans1 med Head Cabbage1 lg can Whole or canned Tomatoes16oz pack sliced Mushrooms
Directions
Place first 6 ingredients into crock pot and cook for about 6 hours on low, or until pork is done. Remove pork, place in fridge. Add last 5 ingredients (breaking up the whole tomatoes if using them). You may need to add a tad of water to bring the liquid level just up to the top of the beans and cabbage. Cook for another 6 hours or until beans are done.

When ready to eat, garnish with 3 oz shredded pork.

Serving Size: makes 16 servings, freezes great!

Number of Servings: 16

Recipe submitted by SparkPeople user GOLDDUSTMOMMY.

Servings Per Recipe: 16
Nutritional Info Amount Per Serving
  • Calories: 326.1
  • Total Fat: 13.4 g
  • Cholesterol: 57.0 mg
  • Sodium: 255.1 mg
  • Total Carbs: 31.3 g
  • Dietary Fiber: 5.5 g
  • Protein: 21.3 g

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