Pork & Winter Vegetable Stew
Recipe: #29014
February 09, 2018
Categories: Southern, Sunday Dinner, High Fiber, High Protein, No Eggs, Non-Dairy, more
"I had a small pork loin and didn't want to roast or make BBQ from it, also had some sweet potatoes that I needed to use or toss. So this recipe was created. If you want to add more sweet potatoes or change the amount of seasonings feel free to do so. I'm not the " Food Police " so if you would prefer to use regular celery go right ahead. ;) If you want to save time, you could prep the veggies the day before .Posted to " ZAZZ " on 2/9/18 . " Keep Smiling :)"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (355.2 g)
- Calories 432.9
- Total Fat - 21.3 g
- Saturated Fat - 5.1 g
- Cholesterol - 82.7 mg
- Sodium - 1059.3 mg
- Total Carbohydrate - 25.9 g
- Dietary Fiber - 5.5 g
- Sugars - 4.9 g
- Protein - 34.9 g
- Calcium - 133.6 mg
- Iron - 3.3 mg
- Vitamin C - 45 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
In a medium size bowl mix together the flour, garlic powder,pepper, and seasoning salt.
Step 2
Add pork cubes and coat well.
Step 3
Heat oil over medium heat in a skillet large enough to cook all the pork at one time.
Step 4
Add pork to oil and cook long enough to lightly brown meat (browned meat equals more flavor).
Step 5
While meat is browning, mix together soup mix,sage,& celery flakes and set aside.
Step 6
Place cabbage and carrots in the crockpot, pour water over the vegetables.
Step 7
Now add browned pork,cover with Golden Mushroom Soup and if using,bay leaves.
Step 8
After 3 hours on low,remove bay leaves,and stir all ingredients mixing well.
Step 9
Cook 2 more hours on low.
Step 10
If desired, serve with cornbread or your favorite crusty bread.
Tips
- 4 quart crockpot
0 Reviews
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