Japanese Cabbage Stew

Beth Renzetti

By
@elmotoo

This came to me from Better Homes & Gardens via Recipe.com. Any recipe that can be cooked in a crockpot can be cooked stovetop. Just soften the onions in a bit of hot oil, brown the meat, add the rest of the ingredients & simmer for about 30 minutes. BOOM! Easy & delicious. Just the way we like it. :)


Featured Pinch Tips Video

Rating:

 Be the First

Serves:

8 - 10

Prep:

30 Min

Cook:

3 Hr

Method:

Slow Cooker Crock Pot

Ingredients

6 c
packaged shredded coleslaw mix
1 1/4 lb
lean ground pork
1 c
chopped bok choy leaves or fresh spinach
1 c
chopped red sweet peppers
1/2 c
finely chopped onion
1/2 c
finely chopped celery
1/4 c
finely chopped green onions
1/2 tsp
salt
1/4 tsp
ground black pepper
2 Tbsp
red miso (bean paste)
4 c
reduced-sodium chicken broth
1/4 c
soy sauce
3 Tbsp
tomato paste
2 Tbsp
sake or cream sherry
1 Tbsp
rice vinegar
1 tsp
dried thyme, crushed

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Japanese
Other Tag: Healthy