Pork And Cabbage Pockets Food

SIMPLE PORK AND CABBAGE SKILLET

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.

PORK CABBAGE SAUTE

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.

EASY CABBAGE POCKETS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir onion into ground beef and saute until translucent, about 5 minutes. Add cabbage and reduce heat to low; cook and stir until cabbage has wilted slightly, about 5 minutes more. Pour mixture into colander to strain excess liquid and cool slightly.
• Spray a work surface with cooking spray. Flatten rolls into disc shape with a rolling pin; spoon 1 to 2 tablespoons of beef and cabbage filling onto each disc. Fold discs in half around filling, pressing edges together to seal. Gently place in muffin cups, spray tops with cooking spray, and poke with toothpick to allow venting.
• Cook cabbage pockets in preheated oven until dough is browned, 25 to 45 minutes.

SPICED PORK AND CABBAGE

Steps:

• Preheat the oven to 425 degrees F. Combine the rice, raisins and 2 cups water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 18 minutes. Remove from the heat and let stand, covered, until ready to serve.
• Meanwhile, toss the cabbage, tomatoes and garlic with 1 tablespoon olive oil, 1 teaspoon curry powder and 3/4 teaspoon salt on a rimmed baking sheet. Spread in a single layer, leaving some room in the middle for the pork.
• Rub the pork with 1/2 teaspoon salt and the remaining 1 teaspoon curry powder. Heat the remaining 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the pork and brown on all sides, about 5 minutes total. Add the pork to the baking sheet with the cabbage, transfer to the oven and roast until the cabbage is tender and a thermometer inserted into the center of the pork registers 145 degrees F, 25 to 30 minutes. Transfer the pork to a cutting board and let rest 2 minutes, then slice. Serve with the vegetables and rice. Season with pepper.

CABBAGE ROLL PHYLLO POCKETS

Steps:

• Preheat the oven to 350 degrees F.
• Bring a medium pot of water to a boil. Blanch the cabbage leaves for 15 seconds, and then rinse under cold water. Thinly shred the leaves and set aside.
• Heat 1 tablespoon of the olive oil in a heavy saucepan over medium-high heat. Add the carrots, celery and onions and cook until softened, about 5 minutes. Add the garlic and cook 3 more minutes; season with salt and pepper. Transfer to a small bowl and reserve.
• In the same saucepan, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the pork and cook, breaking it up with a wooden spoon, until no pink remains. Add the cooked onion mixture, oregano and thyme, and stir to combine. Add the beef broth and bring to a simmer. Add the flour and brown sugar and cook until the pork is completely cooked through and the sauce has reduced and thickened slightly, 10 to 15 minutes. Season the filling with salt and pepper.
• Lay one sheet of phyllo on a work surface. Using a pastry brush, spread melted butter evenly over the sheet. Top with another phyllo sheet and brush melted butter over the surface; repeat with 2 more layers of phyllo. Cut the phyllo stack into 12 even squares. Repeat this process with the remaining 4 phyllo sheets so there are a total of 24 cut squares.
• Divide the shredded cabbage among the 24 phyllo squares, mounding it in the center of each square. Top the cabbage with about 1 tablespoon of the pork mixture, dividing it evenly among the squares. Brush the outer edges of each square with a little butter. Working one square at a time, bring the corners of the phyllo up and over the filling, twisting gently to create a purse. Transfer to a baking sheet and brush the outsides with a little melted butter.
• Bake until the dough is crisp and golden brown, about 15 minutes. Serve immediately while still warm.

MOO SHU PORK POCKETS

Steps:

• Combine the pork, cabbage, cayenne pepper, garlic, gingersnap cookies, and soy sauce in a bowl. Form mixture into patties. Heat a large, nonstick skillet over medium high heat. Add wok or vegetable oil to the pan. Cook patties 7 minutes on each side.
• Heat tortillas on a nonstick surface over high heat for 30 seconds on each side. Paint the tortillas with hoisin sauce, leaving a 1-inch rim from edge. Pile shredded mixed veggies in center of tortilla and top with cooked pork patty. Fold the tortilla up on all four sides and wrap burger in a square package. Invert pork pocket and cut on diagonal. Serve pockets with jasmine rice sundaes and cucumber salad.
• Scoop prepared jasmine rice onto dinner plates using an ice cream scoop. Top with duck sauce and toasted sesame seed "sprinkles". This is a great use for those packets of leftover duck sauce that clutter up your junk drawers in the kitchen and kids love the look of the technique.
• Spread cucumber slices in a thin layer on double-ply paper towels. Roll paper towels up to squeeze water from sliced cucumbers. Transfer sliced cucumbers to a bowl and toss with sliced peppers.
• Combine remaining ingredients in a small plastic container and shake until sugar dissolves, about 1 minute. Pour the dressing over the cucumbers, toss, and serve.

BRAISED CABBAGE WITH PORK

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.

PORK AND CABBAGE DINNER

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.