Directions:
- Cook sweet potatoes and cabbage for about 30 minutes in enough chicken broth to cover. Drain, reserving the broth.
- Meanwhile, cut pork loin in slices and then large dice. Put meat and gravy in a stock pot and bring to a simmer. If there is not enough gravy, augment the liquid with the broth from the vegetables.
- Add cooked sweet potatoes and cabbage, adding more broth if necessary.
- If adding broth is necessary, you may want to further thicken it with some more cornstarch and cold water. Adjust seasoning and heat through.
- Serve with buttered crusty bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 70.48 Kcal (295 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 60.21mg | 3% | |
| Potassium | 360.07mg | 8% | |
| Total Carbs | 16.56g | 6% | |
| Sugars | 5.36g | 21% | |
| Dietary Fiber | 4.87g | 19% | |
| Protein | 2.11g | 4% | |
| Vitamin C | 43.2mg | 72% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 0.5mg | 3% | |
| Calcium | 60.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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