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Japanese Cabbage Stew

Makes: 8 to 10 servings
Prep 30 mins Slow Cook 6 hrs  (low) or 3 hours (high)
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,
  • Trans fatty acid (g) 0,
  • 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 (g) 28,
  • Cobalamin (Vit. B12) (g) 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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