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
CABBAGE STEW
Make and share this Cabbage Stew recipe from Food.com.
Provided by kolibri
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Chop onions, bacon or pork, potatoes and carrots.
- Fry onion and bacon or pork until onion is soft.
- Add the cabbage, fry for 10 minutes until it starts to soften.
- Add the rest of the vegatbles and spices, with beef stock. Simmer for about 30 minutes until all vegetables are done.
- Serve with lingonberry or cranberry jam.
PORK CHOP AND CABBAGE CASSEROLE
A complete pork chop dinner in a baking dish. Easy and tasty.
Provided by Michele O'Sullivan
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 2h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
- Place a layer of shredded cabbage into baking dish and then a layer of sliced potatoes. Repeat cabbage and potatoes and salt.
- Simmer the soup, water and diced onion. Pour over cabbage and potatoes.
- In a skillet, brown each pork chop in a small amount of oil and place on top of mixture. Bake for 1 1/2 hours uncovered or until chops are tender.
Nutrition Facts : Calories 370 calories, Carbohydrate 54.2 g, Cholesterol 42.2 mg, Fat 8.3 g, Fiber 7.3 g, Protein 21.5 g, SaturatedFat 2.9 g, Sodium 624.9 mg, Sugar 7.6 g
CREAMY CABBAGE-PORK STEW
Savory flavors blend beautifully in this hearty recipe from field editor Ruth Ann Stelfox of Raymond, Alberta. "This stew can also be made in a slow cooker," she notes. "In a pinch, I use a ring of garlic bologna cut into chunks in place of the pork shoulder."
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet over medium-high heat, brown pork in oil on all sides; drain. Place in a 3-qt. slow cooker; stir in the cabbage, soup, apple juice, potatoes, carrots, caraway and pepper., Cover and cook on low for 6-8 hours or until pork and vegetables are tender. Stir in milk; heat through.
Nutrition Facts :
PORK AND CABBAGE SOUP
Pork sausage, cabbage, potatoes, and onion make for a quick, delicious soup.
Provided by SANDJEAN
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Place sausage in a large pot, break apart, and cook until evenly brown.
- Pour the broth and water into the pot with the sausage. Dissolve the beef bouillon granules in the liquid. Mix in the cabbage, potatoes, onion, and garlic. Season with marjoram, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 20 minutes.
Nutrition Facts : Calories 437.7 calories, Carbohydrate 27.4 g, Cholesterol 51.5 mg, Fat 30.9 g, Fiber 5.2 g, Protein 13.4 g, SaturatedFat 11.1 g, Sodium 892.7 mg, Sugar 4.9 g
PORK SWEET POTATO STEW
Delicious tender pork and sweet potatoes equal a lovely stew! Can be adapted for the slow cooker after the skillet steps.
Provided by msanders
Categories Soups, Stews and Chili Recipes Stews Pork
Time 2h30m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a large casserole dish or Dutch oven with cooking spray.
- Combine brown sugar and flour in a bowl. Place Dijon mustard in a separate bowl. Heat olive oil in a large skillet over medium heat. Coat pork cubes with Dijon mustard and toss in brown sugar mixture to coat. Brown coated pork cubes on all sides in hot olive oil, about 3 minutes per side. Transfer browned pork into prepared casserole dish, leaving oil in skillet.
- Cook and stir onion and garlic in the hot skillet until onions are soft, about 5 minutes. Stir chicken broth, sherry, sweet potato cubes, black pepper, rosemary, thyme, and salt into onion; bring to a boil. Pour sweet potato mixture over pork and cover casserole dish.
- Bake in the preheated oven for 50 minutes; uncover and bake until pork is no longer pink inside and sweet potato cubes are tender, about 20 more minutes.
Nutrition Facts : Calories 482.2 calories, Carbohydrate 52 g, Cholesterol 79.6 mg, Fat 14.4 g, Fiber 5.5 g, Protein 32.2 g, SaturatedFat 4.2 g, Sodium 532.9 mg, Sugar 13.7 g
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 CHOP, CABBAGE, POTATO CASSEROLE
This is very hearty and needs only a salad to complete the meal. I like to use more onions and garlic than posted. And it tastes great as leftovers. Tastes best when celery soup is used.
Provided by Kathy228
Categories Pork
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown pork chops, onions, and seasonings in oil.
- Take chops out of pan and set aside.
- Add celery soup and milk to the same pan with the onions and simmer until heated through.
- Put one half of the sliced potatoes in a sprayed casserole pan.
- Place one half of the cabbage over potatoes.
- Pour one half of soup mixture over that.
- Repeat.
- Place browned pork chops on top.
- Cover and bake at 350°F for 1 hour or until potatoes are tender.
- Remove cover last 20 minutes.
Nutrition Facts : Calories 682.5, Fat 35.5, SaturatedFat 11.4, Cholesterol 135.2, Sodium 1336.7, Carbohydrate 48.2, Fiber 7.2, Sugar 8, Protein 43.7
SPICY PORK AND POTATO STEW
A very colorful tasty stew. This can be as spicy as you want it. My husband, Michael made this up from ingredients on hand, the other night. It is wonderful! We like it spicy. We had this again tonight... I had forgotten how good it is. We used leftover pork roast and leftover potatoes, think I will also put this in my leftovers cookbook I am creating.
Provided by Sweetiebarbara
Categories Stew
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large heavy dutch oven, sauté onion, garlic, and ginger in peanut oil.
- Add pork and fry over medium high heat until golden, about 5 minute.
- Add tomatoes, spices, and chicken stock.
- Cover, lower heat, and simmer 1 hour, until pork is tender.
- Add potatoes, continue cooking, covered for another 15 minutes.
- Add peas, cover, continue cooking for 5 minutes.
PORK AND CABBAGE STEW
Make and share this Pork and Cabbage Stew recipe from Food.com.
Provided by SwtKitn
Categories Stew
Time 2h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place flour in medium bowl, add celery seed, then place pork in bowl and mix until meat is throughly covered with flour.
- Heat olive oil in skillet, add pork and sautee, shaking time to time until pork is lightly browned about 10 minutes.
- Add paprika and sliced onions. Toss a few more minutes, then add cabbage, tomato puree, vinegar and water.
- Season with salt.
- Simmer on low heat for about 1 1/2 hours or until meat is done.
- Add a dollop of sour cream on each -- and enjoy!
PORK POTATO AND CABBAGE STEW
Make and share this Pork Potato and Cabbage Stew recipe from Food.com.
Provided by dicentra
Categories Stew
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients except salt and pepper in slow cooker.
- Cover and cook on low for 6-8 hours. Discard bay leaf.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 382.5, Fat 11.5, SaturatedFat 4.1, Cholesterol 91.9, Sodium 615.9, Carbohydrate 34, Fiber 5.2, Sugar 13.9, Protein 36.7
PORK CHOP STEW RECIPE WITH CABBAGE AND POTATOES
Steps:
- Trim fat from chops, then coat with 2 tablespoons flour. Brown chops in skillet in hot oil over medium heat.
- Place potatoes, onion and carrots in slow cooker. Sprinkle remaining flour over the vegetables and toss to coat. Layer over potato mixture, in order, cabbage, salt, pepper, the browned pork chops, bouillon granules, 1/4 cup water, and stewed tomatoes. Do not stir.
- Cover and cook on HIGH for 3 1/2 to 4 hours, or cook on LOW for 7 to 8 hours.
- In small saucepan, stir together sour cream and cornstarch until smooth. Pour cooking liquid into a 2-cup measure; add enough water or milk to equal 1 1/2 cups. Stir into sour cream mixture in saucepan. Cook and stir over medium-low heat until thick and mixture comes to a boil. Serve with pork chops.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PORK AND APPLE STEW
This stew includes the customary pairing of pork and apples as well as cabbage and potatoes; these combinations are common in Alsace, in northeastern France.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Toss pork tenderloin with 2 tablespoons flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add meat to the pan, and brown, turning occasionally, about 6 minutes. Transfer to a plate.
- Reduce heat to medium-low, add remaining 1 tablespoon oil, onion, and caraway seeds, if using, and cook until onion softens, about 3 minutes. Stir in remaining 1 tablespoon flour. Stir in stock, water, mustard, cabbage, potatoes, and 3/4 teaspoon salt. Bring to a boil, reduce heat, and simmer, covered, for 15 minutes. Add apples, and continue cooking, covered, for 10 minutes.
- Just before serving, stir in reserved pork cubes, any juices that have accumulated on the plate, and chopped parsley. Simmer stew gently until pork is heated through, about 2 minutes (cooking it longer will make it tough).
Nutrition Facts : Calories 334 g, Fat 13 g, Protein 26 g
More about "pork potato and cabbage stew food"
PORK AND POTATO STEW - WHERE IS MY SPOON
From whereismyspoon.co
Reviews 3Calories 560 per servingCategory Stews
- Cut the pork meat into small cubes, about 1,5 cm/ 0.6 inches. Pat dry with kitchen paper. Heat about 1/3 of the lard or oil in a thick-bottomed, wide stewing pot or a deep pan.
- Fry the pork in batches until browned all over, this should take about 7-8 minutes per batch. Do not overcrowd the pan and add more of the fat between the batches. Save a small amount of fat for the onions as well or add more if necessary.
- Remove the meat from the pan and add the remaining lard or oil, the onions, and the carrots. Scrape the bottom of the pan while you stir the onions and cook the onions until nicely colored and softer, about 5-6 minutes.
- Add the bay leaves, both paprika powder sorts, and dried herbs. Stir well for about one minute. Return the pork cubes to the pot. Add the stock and the hot water. Cover the pot, bring to a boil, turn the heat down and simmer for about 20 minutes.
FAMILY-STYLE PORK AND POTATO STEW RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (4)Category EntreeServings 6Total Time 1 hr 10 mins
- Heat oil in Dutch oven over medium heat until hot. Add pork, carrots and onions; cook until pork is browned. Drain.
- Add potatoes, bouillon, pork seasoning, vinegar and 4 cups of the water; mix well. Simmer 30 minutes, stirring occasionally.
- In small bowl, combine remaining 1/4 cup water and flour; beat with wire whisk until well blended. Add flour mixture and cabbage to stew; mix well. Cover; simmer an additional 10 minutes or until stew is thickened, stirring occasionally.
PORK, CABBAGE AND POTATO STEW - LATEST RECIPES
From latestrecipes.net
5/5 (1)Estimated Reading Time 4 mins
- HEAT OIL IN A SAUCEPAN OVER MEDIUM HIGH HEAT; SAUTÉ GARLIC, ONIONS. WHEN ONIONS ARE TRANSPARENT, ADD THE PORK, COOK UNTIL BROWNED, ADD IN THE DICED TOMATOES. INCREASE HEAT TO HIGH; COOK TOMATOES WHILESTIRRING UNTIL THEY GET MUSHY.
- ADD IN THE TOMATO PASTE AND 2 CUPS WATER. SEASON WITH FISH SAUCE, SALT AND PEPPER. THROW IN THE CHILLIES. BRING TO A BOIL; LOWER THE HEAT TO MEDIUM-LOW AND SIMMER FOR 30-40 MINUTES OR UNTIL PORK IS REALLY TENDER.
- TASTE AND ADJUST SEASONING; ADD IN THE POTATOES, BRING TO A BOIL AND SIMMER SOME MORE UNTIL THE POTATOES ARE COOKED. ADD THE SLICED CABBAGE AND COOK UNTIL THEY ARE JUST WILTED, IF YOU WANT SOME CRUNCH OR REALLY COOK IT THROUGH EITHER WAY IS JUST FINE, I’VE TRIED BOTH AND THEY TASTED GREAT, IT’S JUST A MATTER OF PREFERENCE IN TEXTURE HERE.
- HAVE A TASTE ONCE MORE, ADJUST SEASONING IF NECESSARY. COVER AND LET COOL A LITTLE BEFORE SERVING. SERVE WITH STEAMED RICE AND CRISPY FRIED GALUNGGONG (MACKEREL SCAD) FISH, THE SALTINESS AND CRUNCH OF THE GALUNGGONG GOES WELL WITH THIS DISH BUT THAT’S JUST ME, WE ALMOST ALWAYS HAVE FRIED FISH TO GO WITH A VEGETABLE DISH BEFORE; IT’S NOT NECESSARY OF COURSE AS IT ALREADY HAS MEAT IN IT.
SLOW COOKER PORK AND CABBAGE STEW - YEPRECIPES.COM
From yeprecipes.com
4.8/5 (11)Category Soups-StewsCuisine American/GlobalTotal Time 67 hrs
- Cook the pork, in batches, in the hot oil until well browned, about 6 minutes per batch. Transfer the pork to the slow cooker on top of the veggies.
GINGERED CABBAGE SOUP WITH PORK AND POTATOES - FOOD & WINE
From foodandwine.com
3/5 Servings 4
- In a large pot, melt the butter over moderately low heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the minced ginger and the cabbage and cook for 1 minute longer.
- Add the broth, potatoes, smashed ginger, and 1 teaspoon of the salt. Bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes.
- Stir in the pork and the remaining 1 teaspoon salt. Cook until the pork is just done, about 3 minutes. Stir in the lemon juice and parsley. Remove the pieces of smashed ginger before serving.
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5/5 (1)Category Low-Calorie Spring Slow-Cooker RecipesAuthor TmarieCalories 328 per serving
- In a 3 1/2- or 4-quart slow cooker combine the broth, tomatoes, sweet potato, farro, leeks, celery, garlic, salt and crushed red pepper. Cover and cook on high 2 hours or until farro is tender but still chewy.
- Stir in greens, beans and shredded pork. Cover and cook 30 to 60 minutes more or until greens are tender. Stir in lemon juice. Sprinkle servings with basil.
IRISH PORK STEW WITH STOUT AND CARAWAY SEEDS - FOODIECRUSH
From foodiecrush.com
5/5 (1)Total Time 3 hrs 15 minsCategory Main CourseCalories 311 per serving
- Trim the bones from the pork shoulder steaks and set aside. Trim the fat from the meat (and discard) and cut the pork into 1-inch cubes.
- In a gallon-size resealable freezer bag, combine the flour, 1 teaspoon of salt and 1 teaspoon of pepper. Add the pork and shake to coat.
- Heat 1 tablespoon of the oil in a large oven-proof Dutch oven over medium-high heat until shimmering. Add half of the meat to the pot so it covers the bottom of the pot evenly and cook for 2-3 minutes before moving so that the sides brown nicely for a total of about 8-10 minutes. Transfer the meat to a bowl, add another tablespoon of oil to the pot and finish browning the rest of the meat then transfer that to the bowl as well.
PORK STEW - FOODTASTIC MOM
From foodtasticmom.com
Cuisine AmericanCategory Main CourseServings 6Estimated Reading Time 3 mins
- Melt the butter in a soup pot over medium - high heat. Add the pork tenderloin and cook, stirring often, until starting to brown. Remove the pork to a clean bowl with a slotted spoon.
- Over medium heat, add the onion and cabbage. Cook, stirring occasionally, for about 5 - 7 minutes, or until the vegetables are softening and releasing their liquid.
- Add the potatoes, vinegar, sugar, smoked paprika, liquid smoke, thyme and salt. Stir well and cook for about one minute. Stir in the pork and chicken broth. Bring the soup to a gentle simmer. Cover and cook until the potatoes are very tender, 20 - 25 minutes.
- Remove the lid and stir in the green beans and sour cream. Cook for an additional 5 minutes, stirring occasionally.
PORK AND CABBAGE HOTPOT - FOODLE CLUB
From foodleclub.com
- Cut the meat into large chunks and coat in 2 tablespoons of flour mixed with the salt and paprika.
- Fry the meat in batches in a large frying pan. Let the oil get hot before adding the meat and don't overcrowd the pan or the meat will release juices and stew rather than brown. Transfer the browned meat to a casserole dish
- Fry the chopped onions in the same pan (add a touch more oil if necessary) and then transfer the onions to the casserole dish with the meat,
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