Pork and Cabbage Starting with Leftovers #Multi-CookerMonday

 On Sunday we had a birthday celebration for our eldest daughter.  I made a very fall like dinner of Roast Pork Loin and Roasted Root Vegetables.  I had planned on making a 3 lb roast but my roast but the smallest in my freezer was closer to 5 lbs.  

 I thought about cutting part off to make boneless chops but it had already been frozen and I wasn't sure when I would get around to making the chops as I had a busy week looming.  I decided to roast the whole thing because then the leftovers could be frozen, if need be.

We always have Birthday Pie for Amy instead of cake.  Can't you just feel the love in the room?  The Angel Face was having a melt down and the Teen was being a wise acre.

The following day I was planning on making an Instant Pot Black Bean and Corn Soup for Meatless Monday.   But every time I would open the refrigerator all of that pork would yell at me to not forget about it.

I had made a delicious Ham and Vegetable Stew for Soup Saturday leaving me with half a head of Napa Cabbage in my crisper.  I pulled that and the pork out of the refrigerator.  While in the crisper I found a 1/2 of an onion and a package of sliced mushrooms.  I pulled that out too.

When I went into the pantry to pull out my slow cooker, I spied a can of cream of mushroom soup.  I grabbed that as well.

I put some butter in a skillet with the onions and mushrooms.  While they sauteed, I sliced up the cabbage and cut some of the pork slices into large dice and some into small dice for the Pork Fried Rice that was on my original Weekly Menu for the leftovers I expected to have.  Then I packaged the remaining leftover pork and put it into the freezer for another meal at a later date.

I put the cabbage, pork, and the mushroom/onion mixture into the slow cooker.  Seasoned it with salt, pepper and a little brown sugar.  Poured the can of soup over it, set it on low, and forgot about it until my house started smelling wonderful and my stomach started growling.

That is one of the best things about small kitchen appliances, in my opinion.  They are great for when you have forgotten to plan or plans change.  Dump leftovers into the slow cooker, dinner is ready at the end of the day.  Forget to take anything out of the freezer? The Instant Pot to the rescue.  Don't want to spend an hour roasting chicken or vegetables.   Put them into the air fryer instead.  The air fryer also comes to the rescue when you have leftover crispy food, think fries, fried fish and chicken, etc.  They heat up as crisp and nice as when you first made them.

Let's see what the others have made using their small kitchen appliances today..........

• Air Fryer Pasta Chips from Sneha’s Recipe
• Birria Quesatacos (Instant Pot) from Karen’s Kitchen Stories
• Black Eyed Peas and Okra (Instant Pot) from Palatable Pastime
• Instant Pot Dal Dhokli from Magical Ingredients
• Pork and Cabbage Starting with Leftovers (slow cooker) from A Day in the Life on the Farm

Creamy and comforting this is a great one pot meal that takes very little hands on time.  The next time you have leftover pork, of any type, try this recipe.  You will be glad you did.

Yield: 4 servings

Author: Wendy Klik

Pork and Cabbage in the Slow Cooker

Creamy and comforting this is a great one pot meal that takes very little hands on time. The next time you have leftover pork, of any type, try this recipe. You will be glad you did.

Prep time: 5 MinCook time: 6 HourTotal time: 6 H & 5 M

Ingredients

• 1 lb. leftover pork cut into bite size chunks (I used pork loin roast)
• 1/2 head Napa Cabbage, shredded
• 2 T. butter, if desired
• 1/2 vidalia onion, sliced
• 8 oz. sliced mushrooms
• salt and pepper, to taste
• 1 T. brown sugar
• 1 can cream soup (I used cream of mushroom)

Instructions

1. Place the cabbage and pork into the crock of the slow cooker.  Add the onions and mushrooms.  I chose to saute them in butter before adding but that is completely optional.
2. Season with salt and pepper.  Sprinkle with the sugar.  Empty the contents of the cream soup on top and stir to combine.
3. Cook on low for 4-6 hrs.  Taste and season with additional salt and pepper, if needed.

Nutrition Facts

Calories

432.47

Fat (grams)

26.26

Sat. Fat (grams)

10.53

Carbs (grams)

14.95

Fiber (grams)

1.64

Net carbs

13.31

Sugar (grams)

6.50

Protein (grams)

33.64

Sodium (milligrams)

727.65

Cholesterol (grams)

121.16

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Property of A Day in the Life on the Farm