Japanese Cabbage Stew

By JenHall

haven't tried this yet

Ingredients

• Nonstick cooking spray
• 6 cups packaged shredded coleslaw mix
• 1 1/4 pounds lean ground pork
• 1 cup chopped bok choy leaves or fresh spinach
• 1 cup chopped red sweet peppers (2 small)
• 1/2 cup finely chopped onion (1 medium)
• 1/2 cup finely chopped celery (1 stalk)
• 1/4 cup finely chopped green onions (2)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons red miso (bean paste)
• 4 cups reduced-sodium chicken broth
• 1/4 cup soy sauce
• 3 tablespoons tomato paste
• 2 tablespoons sake or cream sherry
• 1 tablespoon rice vinegar
• 1 teaspoon dried thyme, crushed

Details

Servings 8
Adapted from bhg.com

Preparation

Step 1

1. Lightly coat 3-1/2- or 4-quart slow cooker with cooking spray. In a large bowl combine coleslaw mix, ground pork, bok choy, sweet peppers, onion, celery, green onions, salt, black pepper, and red miso. Place mixture in slow cooker.

2. In a medium bowl whisk together broth, soy sauce, tomato paste, sake, rice vinegar, and thyme. Pour broth mixture over pork mixture in slow cooker; stir to combine.

3. Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3 hours.




Nutrition Facts (Japanese Cabbage Stew) Servings Per Recipe 8,
cal. (kcal) 247,
Fat, total (g) 15,
chol. (mg) 51,
sat. fat (g) 6,
carb. (g) 10,
Monosaturated fat (g) 7,
Polyunsaturated fat (g) 1,
fiber (g) 2,
sugar (g) 6,
pro. (g) 16,
vit. A (IU) 1846,
vit. C (mg) 49,
Thiamin (mg) 1,
Riboflavin (mg) 0,
Niacin (mg) 5,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 28,
Cobalamin (Vit. B12) (µg) 1,
sodium (mg) 1215,
Potassium (mg) 487,
calcium (mg) 61,
iron (mg) 2,
Mark as Free Exchange () 0,
Percent Daily Values are based on a 2,000 calorie diet