Pork roast with red cabbage and mashed sweet potatoes
The last in our weekly series of recipes celebrating Free Food February—our month-long celebration of the healthy and filling foods that make losing weight with Slimming World so incredibly easy—this delicious slow cooker dish is filled with vibrant color and flavor.
Preparation time: 20 minutes
Cooking time: 7 hours
Total time: 7 hours 20 minutes
1 lb. sweet potatoes, peeled and cut into 1” pieces
2 garlic cloves, minced
1 tsp. caraway seeds, crushed
¼ tsp. dried thyme
1½ lbs. pork loin roast, visible fat removed
2 red onions, each cut into 6 wedges
1 lb. red cabbage, shredded (about 4 cups)
1 cup chicken broth
2 Tbsp. apple cider vinegar
5 level tsp. sugar substitute
1 Tbsp. plain fat-free Greek yogurt
- Place the sweet potatoes in a slow cooker. Combine the garlic, caraway seeds, thyme, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl and rub all over the pork roast. Lightly coat a medium non-stick skillet with cooking spray and heat over medium-high heat until hot. Add the pork and cook, turning occasionally, until browned, about 8 minutes.
- Transfer the pork to the slow cooker, placing it on top of the sweet potatoes. Place the onion wedges all around the pork, cover, and cook on low until the pork is tender, 6-7 hours. Turn off the slow cooker and let sit for 10 minutes.
- Lightly coat a large non-stick skillet with cooking spray and heat over medium-high heat until hot. Add the cabbage and cook, stirring occasionally, until slightly wilted, 3-5 minutes. Add the broth and bring to a boil. Reduce the heat to medium and simmer until the cabbage is tender, 8-10 minutes. Stir in the vinegar and sugar substitute and cook for 2 more minutes. Season with salt and pepper to taste and set aside.
- Transfer the pork to a cutting board and slice against the grain. Transfer the sweet potatoes to a bowl, add the yogurt, and mash until smooth. Season with salt and pepper to taste and serve with the pork, onions, and cabbage.
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