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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ahhhhh, the stuff borne of leftovers!! Ingredients:
3 lg sweet potatoes, pared and diced |
1 small head of cabbage |
1 (46 oz) can chicken broth, as needed |
leftover pot roasted pork loin & gravy |
salt, pepper, poultry seasoning, as desired |
cornstarch/cold water, if needed |
Directions:
1. Cook sweet potatoes and cabbage for about 30 minutes in enough chicken broth to cover. Drain, reserving the broth.
2. 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.
3. Add cooked sweet potatoes and cabbage, adding more broth if necessary.
4. If adding broth is necessary, you may want to further thicken it with some more cornstarch and cold water. Adjust seasoning and heat through.
5. Serve with buttered crusty bread.
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