PORK CABBAGE SAUTE
In Peekskill, New York, Rosemary Gisin mildly seasons pork slices and cabbage strips to create this main dish. "I like to make this one-pan meal because it's fast and easy," she explains.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook and stir the pork in oil over medium heat until no longer pink; remove the keep warm. In the same skillet, saute the cabbage, onion, garlic and bay leaves in butter until vegetables are tender. Discard bay leaves. Stir in pork, salt and pepper.
Nutrition Facts : Calories 251 calories, Fat 13g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 383mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
SIMPLE PORK AND CABBAGE SKILLET
This is a simple and hearty meal for a chilly day. It adjusts easily to suit any taste. Serve with mashed potatoes.
Provided by Dan
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 1h15m
Yield 2
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet over medium-high heat. Cook the pork chops in the hot oil until well-browned on each side, about 10 minutes per side.
- Add the cabbage, onion, apple, 2 cups of water, garlic, Worcestershire sauce, salt, and pepper to the skillet; bring to a boil, reduce heat to medium-low, and place a cover on the skillet. Cook at a simmer until the pork chops are completely tender, 45 minutes to 1 hour.
- Remove the pork and vegetable mixture from the skillet, leaving as much of the liquid in the skillet as possible. Whisk the water and flour together in a small bowl. Raise the heat under the skillet to medium-high. Pour the flour mixture into the remaining liquid in the skillet. Cook, stirring constantly, until the gravy thickens and begins to boil. Reduce heat to low and continue to simmer an additional 5 minutes. Pour the gravy over the pork and vegetable mixture.
Nutrition Facts : Calories 596.6 calories, Carbohydrate 64.8 g, Cholesterol 63.1 mg, Fat 26.3 g, Fiber 14.7 g, Protein 31.4 g, SaturatedFat 6.6 g, Sodium 1920.5 mg, Sugar 34.4 g
PORK CHOPS WITH BACON AND CABBAGE
Take Pork Chops to a whole new level by cooking them along with Cabbage and Bacon!
Provided by Pam Greer
Categories Main Course
Time 55m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400. Take a large roasting pan and set it over two burners. Heat the oil on high to medium high. Season the chops with salt and pepper and add to the pan. Brown on one side for about 5 minutes (do not disturb them you want a nice brown crust). Turn them over and brown on the other side about 3 minutes. Transfer to a plate.
- Reduce the heat to medium. Add the bacon and cook until it's crispy, about 5 minutes. Add the onion and cook until it's softened, about 6 minutes. Add the cabbage and cook on one side until starting to brown, about 6 minutes. Turn and cook about 3 minutes on the other side. Add the flour and stir to coat everything. Add the milk, stirring constantly until it's thickened a bit, about 4 minutes. Season with salt and pepper and nestle the chops back in between the cabbage wedges. Bake in the oven for about 10 minutes.
Nutrition Facts : Calories 641 kcal, Carbohydrate 29 g, Protein 47 g, Fat 37 g, SaturatedFat 12 g, Cholesterol 149 mg, Sodium 359 mg, Fiber 6 g, Sugar 17 g, ServingSize 1 serving
PORK LOIN AND CABBAGE
Pork loin chops cooked in a skillet with cabbage. My kids love this recipe!
Provided by DEADEA6
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Heat the oil in a skillet over medium heat. Season the pork chops with salt and pepper, and brown on both sides in the skillet. Place the cabbage on top of the chops, and sprinkle with seasoned salt and Worcestershire sauce. Cover skillet and cook 15 minutes.
- Uncover skillet, place chops on top of the cabbage, and continue cooking 15 minutes, or until pork chops are done.
Nutrition Facts : Calories 211.3 calories, Carbohydrate 6 g, Cholesterol 40.9 mg, Fat 15.7 g, Fiber 2.2 g, Protein 11.7 g, SaturatedFat 5.2 g, Sodium 112.9 mg, Sugar 3.3 g
CREAMY GARLIC PORK WITH CABBAGE
Creamy Garlic Pork with Cabbage - pork pieces in an irresistible lighter creamy garlic sauce with delicious shredded cabbage for a perfect any night of the week dinner.
Provided by Siobhan (Slimming Eats)
Categories Main
Time 45m
Number Of Ingredients 10
Steps:
- Slice the pork into chunks, keeping it to large pieces (I prefer to keep the pieces big as it keeps the pork tender)
- Spray a deep frying pan with some cooking oil spray over a medium high heat
- Add the pork in batches and brown on both sides until lightly golden, remove and set aside.
- Once all the pork is browned, reduce heat to medium and spray the pan with some more cooking oil spray, add the garlic cloves and fry just till they start to go a light golden, watch carefully, as you don't want them to burn.
- Then using the 3/4 cup of chicken stock, add a little bit of the stock at a time to prevent the garlic from burning, reduce down around the garlic as you do, adding a little bit more until the garlic has really softened. Be patient with this stage!! It's important the garlic is cooked but not burnt. So watch that pan. It's also important you reduce all the stock down in stages.
- Add in the shredded cabbage, onion powder, garlic powder and the remaining chicken stock, season well with salt and black pepper, give a good toss in the pan, to distributue all the cooked garlic around the cabbage.
- Add lid and let it cook on medium for about 12-15 minutes, until the cabbage is lovely and softened and the stock is pretty much absorbed.
- Add in the pork into the pan with an juices that has released and toss to combine.
- Stir in the cream cheese until melted and continue to heat until sauce the pork is cooked through and the sauce is creamy and coats everything.
- Season as needed with salt and black pepper and sprinkle with some fresh chopped parsley.
- Serve with your choice of sides.
- Enjoy!!!
Nutrition Facts : Calories 312 calories, Carbohydrate 10.7 grams carbohydrates, Cholesterol 16.7 milligrams cholesterol, Fat 8.1 grams fat, Fiber 3.2 grams fiber, Protein 46.3 grams protein, SaturatedFat 3.9 grams saturated fat, ServingSize 1 SERVING, Sodium 464 grams sodium, Sugar 6.5 grams sugar
BRAISED CABBAGE WITH PORK
Cook cabbage in cider, with juniper and caraway, top with pan-fried spare rib pork chops and bake for a warming, hearty supper
Provided by Thane Prince
Categories Dinner, Main course, Supper
Time 1h25m
Number Of Ingredients 11
Steps:
- Finely slice the onion and put it and the dripping in a heavy-based, flameproof casserole dish. Fry the onion over a medium heat, stirring frequently, for about 5 mins.
- Cut the core from the cabbage and finely slice the leaves. Add this to the dish and toss everything together, cooking over a low heat while you peel and slice the apple.
- Crush the juniper and caraway seeds together and add these and the apple slices to the pan. Season and pour in the cider. Stir well and bring to a simmer, cover the dish and cook for 20 mins.
- Heat oven to 160C/140C fan/gas 4. Season the chops on both sides. Heat a heavy-based frying pan on a medium-high heat with the oil and brown the chops on both sides. Remove from the pan and place in the casserole dish on top of the cabbage, adding the stock cube, crumbling it over. Put the lid back on and cook in the oven for a further 30 mins. If there is a lot of liquid in the dish, place on the hob and simmer until it evaporates a little. Check the seasoning and serve with mashed potato.
Nutrition Facts : Calories 624 calories, Fat 41 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 19 grams sugar, Fiber 7 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium
CROCK POT PORK AND CABBAGE DINNER
An easy, no fuss crock pot dinner. I serve this aside of mashed potatoes or Recipe #64252 and applesauce. Recipe is courtesy of "Fix It and Forget About It" cookbook, with a few of my own adaptations to the recipe.
Provided by TheDancingCook
Categories Pork
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the chops in the bottom of the crock pot.
- Layer onions, parsley and cabbage on top of chops; salt and pepper.
- Pour beef broth over layers; add apple cider vinegar.
- Cover; cook on Low for 5 to 6 hours.
PORK TENDERLOIN WITH ROASTED CABBAGE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 500˚. Place the cabbage on a baking sheet, leaving room for the pork. Brush the cabbage all over with the melted butter; season with salt and pepper. Roast 15 minutes.
- Meanwhile, rub the pork with salt, pepper and the coriander. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the pork and cook, turning, until browned all over, 8 minutes (reduce the heat if the pork is getting too dark). Transfer the pork to the baking sheet with the cabbage; reserve the skillet. Roast the pork and cabbage together until a thermometer inserted in the center of the pork registers 145˚, 13 to 15 minutes; transfer to a cutting board. Continue roasting the cabbage until browned, 5 to 10 more minutes.
- Melt the remaining 1 tablespoon butter in the reserved skillet over medium-high heat. Add the bell pepper, onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the paprika and stir until toasted, 30 seconds. Stir in the vinegar and sugar, then pour in 1/3 cup water, scraping up the bottom of the skillet. Cook until a thin sauce forms, 1 to 2 minutes; season with salt and pepper.
- Slice the pork and divide among plates along with the cabbage. Spoon the bell pepper mixture over the pork; top with the parsley.
PORK CHOPS & SMOTHERED CABBAGE
I liked cooked cabbage just about any way you make it, but this is my all time favorite way to prepare it. My grandmother introduced this to me as a child but she made it with pig tails instead of pork chops. When I married and wanted to make this, I could not bring myself to make it with pig tails, so I substituted pork chops...
Provided by Kathy Sterling
Categories Vegetables
Time 1h5m
Number Of Ingredients 6
Steps:
- 1. In a large, deep skillet or dutch oven heat cooking oil. Brown seasoned pork chops in cooking oil until light brown. They do not have to be completely cooked as they will continue to cook in the cabbage. Stir in onions and saute until tender.
- 2. Add chopped cabbage and stir well. Add 1 tablespoon of Salt and Pepper (or to taste). If you like spicy food you may want to add a little red pepper.
- 3. Stir mixture well and pour in 12 oz. of water. Cook on medium low heat until cabbage is very tender, about 35 to 45 minutes. If you cook it on high heat, the cabbage will shrink more. Stir several times during this time. If cabbage tends to stick, add a little more water.
- 4. You can serve this as a side dish or serve over rice (like us Cajun's do) as a main dish.
NANCY'S PORK CHOP AND CABBAGE RECIPE
Steps:
- Gather the ingredients.
- Season the pork with salt, pepper, and garlic powder.
- In a large, deep skillet or Dutch oven over medium-high heat, brown the pork chops in the oil, turning to brown all sides. This is key since the cabbage will get its color and flavor from the caramelization of the pork. Work in batches if needed.
- After the pork is sufficiently brown on all sides, core a head of green cabbage and cut it into 8 wedges.
- Lower heat to medium-low to low. Add cabbage and a little more salt, cover, and simmer for 1 hour.
- Continue simmering, stirring frequently, until the pork is falling apart and cabbage is brown and totally wilted.
- Serve with bread and homemade applesauce .
Nutrition Facts : Calories 145 kcal, Carbohydrate 12 g, Cholesterol 22 mg, Fiber 4 g, Protein 9 g, SaturatedFat 1 g, Sodium 241 mg, Sugar 6 g, Fat 8 g, ServingSize Serves 6, UnsaturatedFat 0 g
PORK AND CABBAGE DINNER
Make and share this Pork and Cabbage Dinner recipe from Food.com.
Provided by Barb G.
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the butter and oil in a nonstick skillet over medium-high heat; season pork chops with 1/4 teaspoon salt and 1/4 teaspoon black pepper, saute for 3 minutes per side until nicely browned, remove to plate and keep warm.
- Add sliced cabbage, shredded carrot, wine, caraway seeds, thyme, and remaining salt and pepper to the skillet; stir to combine,Cover and cook for 8 minutes over medium-high heat, stirring occasionally.
- Add sliced kielbasa and vinegar to the skillet; tuck the pork chops back into the mixture; cover skillet and cook on mediun-low heat for 5 minutes stirring occasionally or until pork chops reach a internal temperture of 155 degrees; turn off heat; allow to rest for 5 minutes before serving, enjoy.
PORK CHOPS WITH FRUITY RED CABBAGE
A hearty pork dish that's full of flavour
Provided by Jo Pratt
Categories Dinner, Lunch, Main course
Time 45m
Number Of Ingredients 8
Steps:
- Heat oven to fan 200/fan 180C/gas 6. Put the potato wedges in a large roasting tray and toss in 1 tbsp of the oil. Roast for 10 mins until golden.
- Meanwhile, heat the rest of the oil in a wok or large pan and tip in the red cabbage and onion. Stir-fry for 5 mins then stir in the cranberry sauce, apple and 4 tbsp water. Cover with a lid and leave to cook for 10-15 mins, depending on how thinly you shredded the cabbage.
- Spread the mustard over the top of the chops and add to the roasting tray. Roast for another 15 mins until the chops are browned and cooked through. Season the cabbage to taste and serve with the mustardy pork chops and potato wedges.
Nutrition Facts : Calories 509 calories, Fat 32 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 0.3 milligram of sodium
SHEET-PAN PORK CHOPS, APPLE, & CABBAGE DINNER RECIPE BY TASTY
Here's what you need: nonstick cooking spray, green cabbage, medium fennel bulb, medium gala apples, Club House La Grille Honey & Dijon Marinade, bones in pork chops, kosher salt, black pepper
Provided by Ivan Diaz
Categories Dinner
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°F (220°C) and grease a baking sheet with nonstick spray.
- In a large bowl, toss the cabbage, fennel, and apples with ½ cup (120 ml) Club House La Grille Honey & Dijon 30 Minute Marinade. Spread in an even layer on the prepared baking sheet.
- Season the pork chops on both sides with the salt and pepper. Using a pastry brush, brush the remaining ¼ cup (60 ml) marinade over both sides of the pork chops. Transfer to the baking sheet with the cabbage mixture.
- Roast for 28-30 minutes, tossing the vegetables halfway through, until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are crisp-tender. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 1120 calories, Carbohydrate 98 grams, Fat 65 grams, Fiber 24 grams, Protein 45 grams, Sugar 62 grams
PORK AND CABBAGE DINNER
I put on this pork roast in the morning to avoid that evening dinner rush so common on busy weeknights. All I do is fix a side of family-favorite potatoes and we can sit down to a satisfying supper.-Trina Hinkel, Minneapolis, Minnesota
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- Cut carrots in half lengthwise and then into 2-in. pieces. Place in a 5-qt. slow cooker. Add the water, soup mix, garlic and celery seed. Cut roast in half; place over carrot mixture. Sprinkle with salt and pepper. Cover and cook on high for 2 hours., Reduce heat to low; cook for 4 hours. Add cabbage; cook 2 hours longer or until the meat and cabbage are tender., Remove meat and vegetables to a serving plate; keep warm. If desired, thicken pan drippings for gravy and serve with the roast.
Nutrition Facts :
SLOW COOKER PORK WITH CABBAGE
Steps:
- Gather the ingredients.
- Combine the cabbage, onion, garlic, brown sugar, vinegar, and thyme in 4 to 5-quart slow cooker .
- Sprinkle the pork roast with salt and pepper and brown in olive oil in a heavy skillet, about 5 to 6 minutes total, turning until browned on all sides. (You don't have to brown the pork if you don't want to; in that case, just sprinkle it with the salt and pepper and put it in the crock pot on top of the vegetables.) If you do brown the pork, add about 1/4 cup water to the skillet to remove the drippings, scraping the bottom of the skillet. Add this liquid to the crock pot.
- Place the pork in the slow cooker on top of the vegetables; cover, and cook on Low for 7 to 8 hours or until the pork registers at least 145 F.
- Remove the pork from the slow cooker; cover and let stand for 10 minutes before slicing to serve with the cabbage mixture.
- Enjoy!
Nutrition Facts : Calories 1053 kcal, Carbohydrate 32 g, Cholesterol 272 mg, Fiber 4 g, Protein 73 g, SaturatedFat 24 g, Sodium 602 mg, Sugar 25 g, Fat 69 g, ServingSize 6 servings, UnsaturatedFat 0 g
EASY FRIED CABBAGE AND SAUSAGE
Loaded with flavor, this Fried Cabbage and Sausage is an easy 30-minute, one-pot meal! Smothered with onion, garlic and bite-size pieces of smoked sausage, this fried cabbage dinner is irresistible!
Provided by Ellen
Categories 30 Minutes Or Less
Time 30m
Number Of Ingredients 8
Steps:
- In a large pot, add olive oil and sauté onion for about 4 minutes, until it starts to get translucent. Add garlic and sauté for another minute.
- Add chopped cabbage and stir until combined with the onion and garlic. Place lid on your pot and continue cooking for about 20 minutes, stirring occasionally, until cabbage is cooked down and tender.
- Add sausage and seasonings and continue cooking for 5 to 10 minutes, until sausage is warmed through. Serve immediately!
Nutrition Facts : Calories 505 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 69 milligrams cholesterol, Fat 39 grams fat, Fiber 7 grams fiber, Protein 18 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1 serving, Sodium 1495 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat
PORK AND CABBAGE WITH WILD RICE AND SPICED APPLE
You'll never want to cook cabbage any other way. Roasting the purple cabbage is not just super easy, but it keeps the pretty purple vibrant.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position an oven rack in the top third of the oven and preheat to 425 degrees F. Prepare the wild rice as per package instructions (discarding any included flavor packets). Keep warm and set aside.
- Meanwhile, toss the cabbage, garlic, 1 tablespoon of the oil, 1 tablespoon of the vinegar, 1/4 teaspoon salt and a few grinds of pepper together on a baking sheet. Spread out leaving room for the pork tenderloin in the center.
- Sprinkle the pork with 3/4 teaspoon of the apple pie spice, 1/2 teaspoon salt and a few grinds of pepper. Heat the remaining 1 1/2 teaspoons oil in a large nonstick skillet. Add the pork and cook, turning as needed, until brown on all sides, about 5 minutes. Place on the baking sheet and brush the top and sides of the pork with 2 teaspoons of the mustard. Roast until the cabbage is tender and the internal temperature of the pork registers 145 degrees F on an instant-read thermometer, 25 to 30 minutes. Transfer the pork to a cutting board to rest for a few minutes and then slice. Toss the parsley with the cabbage.
- Toss the apples with the remaining 1/4 teaspoon apple pie spice. For the sauce, stir together the sour cream and the remaining 2 teaspoons mustard and 1 teaspoon vinegar. Divide the rice, cabbage, pork and apples evenly among four dinner plates. Spoon the sauce over the pork. Serve each with a glass of milk.
ROAST PORK WITH CABBAGE AND CARAWAY
Categories Beer Braise Roast Pork Tenderloin Carrot Spring Winter Oktoberfest Cabbage Bon Appétit
Yield Serves 6
Number Of Ingredients 14
Steps:
- Combine 2 teaspoons caraway, garlic, salt and pepper in bowl. Place pork in glass baking dish. Rub pork with spice mixture. Cover and chill up to 24 hours.
- Preheat oven to 350°F. Heat 1 tablespoon oil in large skillet over medium-high heat. Add onion, carrots, bay leaves and 1 teaspoon caraway; sauté until softened, about 8 minutes. Transfer to roasting pan. Heat 1/2 tablespoon oil in same skillet over high heat. Add half of cabbage and 1/2 teaspoon caraway; sautéuntil cabbage begins to wilt, about 4 minutes. Repeat with 1/2 tablespoon oil, half of cabbage and 1/2 teaspoon caraway. Add to onion mixture; mix to blend. Season with salt and pepper.
- Heat 1 tablespoon oil in same skillet over high heat. Add pork; brown on all sides, about 10 minutes. Set atop vegetables in pan. Add beer and molasses to skillet; bring to boil, scraping up browned bits. Pour over vegetables. Add broth.
- Roast pork and vegetables 45 minutes. Turn pork over and roast until thermometer inserted into thick part registers 150°F., about 45 minutes or less Place pork on work surface. Discard bay leaves. Using slotted spoon, place vegetables on platter. Slice pork; place atop vegetables. Transfer Cooking juices to small saucepan. Boil 5 minutes. Spoon over pork.
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4.6/5 (5)Total Time 20 minsCategory Dinner, Main CourseCalories 509 per serving
- Melt ghee in a cast-iron skillet over medium heat. Cook pork chops for 4 to 5 minutes on each side, or until they reach the desired temperature (145 degrees Fahrenheit for medium rare or 160F for medium). Let rest 5 minutes prior to slicing.
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Estimated Reading Time 3 mins
- Heat 1 tablespoon olive oil in a dutch oven over medium heat. Add the pork to the skillet and cook, stirring often, until pork is nearly cooked through, about 8 minutes.
- Add the onion, garlic, and cabbage to the skillet. Drizzle the remaining tablespoon of olive oil over the skillet and sprinkle with the salt and pepper.
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Cuisine AmericanTotal Time 35 minsCategory Easy DinnerCalories 217 per serving
- Heat a large, high-sided skillet over medium heat. Add the pork and season with salt and black pepper, if desired. Cook until the pork develops a golden crust on all sides and is almost cooked through, approximately 6-8 minutes. Remove from skillet and set aside.
- Add the olive oil to the same skillet, along with the red onion and cabbage. Season with salt and black pepper, to taste, and cook until the veggies become soft and slightly glossy, around 15-20 minutes.
- Return the pork to the skillet and sprinkle with the tamari or coconut aminos. Cook until the pork is fully cooked through and the mixture develops a nice glaze, approximately 3-4 minutes. Remove from heat and serve immediately. Enjoy!
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- Combine 2 teaspoons paprika, 1 teaspoon thyme, 1 teaspoon salt, 1 teaspoon pepper, and sage; rub over pork. Heat a large ovenproof Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 5 minutes, browning on all sides. Remove pork from pan.
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- Season pork with salt and pepper. Heat 1 tablespoon oil in a large, high-sided skillet over medium heat. Add the pork and cook until the pork develops a golden crust on all sides and is almost cooked through, approximately 6-8 minutes. Remove from skillet and tent with foil.
- Add remaining tablespoon oil to the skillet, along with the red onion and cabbage. Season with salt and black pepper, to taste, and cook until the veggies become soft and slightly glossy, around 15-20 minutes.
- Return the pork to the skillet and sprinkle with the soy sauce. Cook until the pork is fully cooked through and the mixture develops a nice glaze, approximately 3-4 minutes. *Optional: Add 1-2 tablespoons butter and/or apple cider vinegar for added flavor. Remove from heat and serve immediately. Enjoy!
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- Add sliced red onion, dry mustard, caraway seeds, minced garlic, allspice, ½ teaspoon salt, and ¼ teaspoon pepper to the skillet.
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