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Japanese Cabbage Stew
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
Directions
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
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