Bean and Cabbage Stew, with shredded pork
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Directions
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
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.
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.
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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