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. :)


☆☆☆☆☆ 0 votes

8 - 10
30 Min
3 Hr
Slow Cooker Crock Pot


  • 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


  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.

Printable Recipe Card

About Japanese Cabbage Stew

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

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