Bean and Cabbage Stew, with shredded pork

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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Bean and Cabbage Stew, with shredded pork calories by ingredient
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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 OJ
    1 T. Ground Ginger
    1 tsp. salt
    1 tsp. white pepper
    1/2 C Honey

    1 carton Low-Sodium, Low-fat Beef Broth
    1 lb bag Navy Beans
    1 med Head Cabbage
    1 lg can Whole or canned Tomatoes
    16oz pack sliced Mushrooms

Tips

This will be considerably healthier if you use pork loin, but I didnt have any :D

Another awesome healthy option is to have no meat and just use a pork bone for flavoring!


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.

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