PORK LOIN, POTATO, AND CABBAGE STEW

Shredded potatoes thicken the sauce in this robust pork stew.

4 servings

1 pound boneless pork loin, fat trimmed, cut into strips (1½ × ½-inch)

1 pound red potatoes, peeled, coarsely shredded

1 can (14½ ounces) reduced-sodium stewed tomatoes, undrained

1 can (15 ounces) reduced-sodium tomato sauce

3 cups thinly sliced cabbage

1 cup chopped onion

1 tablespoon each: minced garlic, brown sugar

2 teaspoons each: balsamic vinegar, dried thyme leaves

1 bay leaf

Salt and pepper, to taste

1. Combine all ingredients, except salt and pepper, in large saucepan; heat to boiling. Reduce heat and simmer, covered, until pork is tender, about 30 minutes. Discard bay leaf; season to taste with salt and pepper.

Per Serving:

Calories: 328

% of calories from fat: 18

Fat (gm): 6.8

Saturated fat (gm): 2.2

Cholesterol (mg): 49.3

Sodium (mg): 101

Protein (gm): 23.4

Carbohydrate (gm): 45.4

Exchanges:

Milk: 0.0

Vegetable: 3.0

Fruit: 0.0

Bread: 2.0

Meat: 2.0

Fat: 0.0