Slow Cooker

Bean and Cabbage Stew, with shredded pork is for Soup.

Bean and Cabbage Stew, with shredded pork takes 5 minutes to prepare.

Bean and Cabbage Stew, with shredded pork takes 720 minutes to cook.

Bean and Cabbage Stew, with shredded pork makes 16 servings.

The ingredients for Bean and Cabbage Stew, with shredded pork are:

1 Pork Shoulder picnic, raw (about 4.5lbs - 3lbs after bone and far are removed)
1/2 carton Fresh-not-from concentrate OJ
1 T. Ground Ginger
1 tsp. salt
1 tsp. white pepper
1/2 C Honey

1 carton Low-Sodium, Low-fat Beef Broth
1 lb bag Navy Beans
1 med Head Cabbage
1 lg can Whole or canned Tomatoes
16oz pack sliced Mushrooms

Here is how you make Bean and Cabbage Stew, with shredded pork:

Place first 6 ingredients into crock pot and cook for about 6 hours on low, or until pork is done. Remove pork, place in fridge. Add last 5 ingredients (breaking up the whole tomatoes if using them). You may need to add a tad of water to bring the liquid level just up to the top of the beans and cabbage. Cook for another 6 hours or until beans are done. When ready to eat, garnish with 3 oz shredded pork. Serving Size: makes 16 servings, freezes great!Number of Servings: 16Recipe submitted by SparkPeople user GOLDDUSTMOMMY.

The nutritional information for Bean and Cabbage Stew, with shredded pork is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 326.1

• Total Fat: 13.4 g
• Cholesterol: 57.0 mg
• Sodium: 255.1 mg
• Total Carbs: 31.3 g
• Dietary Fiber: 5.5 g
• Protein: 21.3 g