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Pork and Cabbage Stew with Black-eyed peas Recipe

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This recipe for Pork and Cabbage Stew with Black-eyed peas is from The Phelan Phamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups cabbage, coarsely chopped
2-4 baby red potatoes (8 oz), halved
1 1/2 lb. (1-inch) thick boneless pork chops
1/2 tsp. Kosher salt
1/2 tsp. Pepper
1 T canola oil
2 cups frozen seasoning blend (diced onios, bell peppers, celery)
1 (10.75 oz.) can reduced-fat condensed cream of celery soup
1 cup apple cider (or juice)
1T brown sugar
2 T apple cider vinegar
2 tsp. caraway seeds
1 can black-eyed peas (15-16 oz.), drained
Directions:
Directions:
PREP:
• Chop cabbage. Halve potatoes
▪ Cut pork into 1-inch cubes

STEPS:
1. Preheat large sauté pan on medium-high 2-3 minutes. Season pork with salt and pepper. Place oil in pan, then cook 1-2 minutes on all sides or until browned.
2. Layer ingredients in slow cooker in this order: 1/2 of the pork, 1/2 of the cabbage, and 1/2 of the season in blend. Repeat layers.
3. Combine remaining ingredients (except peas); pour over top of layers. Cook 3-4 hours on HIGH (or 6-7 hours on LOW), stirring once halfway through (if needed), or until potatoes and pork are tender. During last 15 minutes of cook time, stir in black-eyed peas. Serve
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Active time: 20 minutes. Total time: up to 7 hours
Personal Notes:
Personal Notes:
This is a recipe I found from Publix Grocery Store in Palmetto, FL. We LOVED it.

Publix.com/aprons

 

 

 

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