Slow Cooker
Pork and Cabbage Stew
Pear Crumble
Ingredients
- 2 Tbsp olive oil
- 1½ lb pork loin, cubed
- ½ tsp salt
- ½ tsp pepper
- 1 (16-oz) pkg angel hair cabbage
- 2 medium Yukon Gold potatoes, peeled and cubed
- 1 onion, chopped
- 2 carrots, sliced
- 1 (28-oz) can crushed tomatoes
- 1 (48-oz) container low-sodium chicken broth
- 1 tsp caraway seeds
Instructions
- Heat oil in a large skillet over medium-high heat; sprinkle pork with salt and pepper.
- Brown pork 5 to 7 minutes; transfer to a 6-quart slow cooker.
- Add cabbage, potatoes, onion, carrots, tomatoes, broth and caraway seeds to cooker.
- Cover and cook on LOW 6 hours or until pork is tender.
Side Dish Ingredients
- 1½ cups old-fashioned rolled oats
- ½ cup sliced almonds
- ½ cup whole wheat flour, divided
- ½ cup pure maple syrup, divided
- ¼ cup butter, softened
- 6 pears, chopped
- 2 Tbsp lemon juice
- ½ tsp ground cinnamon
Side Dish Instructions
- Preheat oven to 350°F.
- Combine oats, almonds, 6 Tbsp flour, 2 Tbsp maple syrup and softened butter; pinch together with fingers.
- Combine pears, lemon juice, cinnamon, remaining flour, and remaining maple syrup in a 2-quart baking dish coated with cooking spray.
- Top with crumble mixture.
- Bake 35 to 40 minutes or until pears are tender and topping is browned.
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