Japanese Cabbage Stew

Beth Renzetti


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. :)


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8 - 10
30 Min
3 Hr
Slow Cooker Crock Pot


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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
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

How to Make Japanese Cabbage Stew


  • 1Lightly 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.
  • 2In 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.
  • 3Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3 hours.

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About Japanese Cabbage Stew

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

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