Japanese Cabbage Stew

This wonderful stew tastes like egg roll filling. Team it with some rice to complete an enticing Asian-style dinner.

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7 users rated this recipe an average rating of 4.5
  • Makes: 8 servings
  • Prep: 30 mins
  • Slow Cook: 6 hrs (low) or 3 hours (high)
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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)
    Per serving:
  • 247 kcal cal.,
  • 15 g fat
  • (6 g sat. fat,
  • 1 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 51 mg chol.,
  • 1215 mg sodium,
  • 10 g carb.,
  • 2 g fiber,
  • 6 g sugar,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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