SUPERB GINISANG REPOLYO RECIPE
Have a refreshing and healthy dish with this meal. It is easy that you will love cooking this.
Provided by Eat Like Pinoy
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Heat oil in a cooking pan.
- Saute garlic until it turns brown. Add onion and ground pork. Then stir and cook until the meat gets brown.
- Season with fish sauce and ground black pepper. Pour-in water and bring to a boil.
- Put-in carrots and cook for 5 minutes.
- Then add the cabbage and simmer for another 5 minutes.
- Serve while hot! Enjoy.
Nutrition Facts : Calories 138 kcal, Carbohydrate 9 g, Protein 7 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 394 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
PORK TENDERLOIN WITH CABBAGE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Melt 3 tablespoons butter in a pot over medium-high heat. Add the cabbage, raisins, vinegar, cider, 1/4 teaspoon allspice and 1/2 teaspoon each salt and pepper; bring to a boil. Reduce the heat and simmer, covered, 20 minutes. Uncover and simmer until the liquid is almost gone. Add salt and more vinegar to taste.
- Meanwhile, sprinkle the pork with the remaining 1/4 teaspoon allspice, 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Heat the olive oil in an ovenproof skillet over medium-high heat. Brown the pork on all sides, then transfer to a roasting pan (reserve the skillet) and roast until a thermometer inserted into the meat registers 145 degrees F to 150 degrees F, 10 to 15 minutes. Transfer to a cutting board.
- Boil the broth in the skillet until reduced by one-third. Mix the flour and the remaining 1 tablespoon butter, whisk into the broth and boil 1 minute. Stir in the horseradish. Slice the pork; serve with the cabbage and sauce.
Nutrition Facts : Calories 496, Fat 22 grams, SaturatedFat 10 grams, Cholesterol 168 milligrams, Sodium 208 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 46 grams
SAUTEED CABBAGE
For a simple side dish, try Ina Garten's Sauteed Cabbage recipe from Barefoot Contessa on Food Network à all you need is shredded cabbage and a little butter.
Provided by Ina Garten
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
- Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.
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 AND CABBAGE STIR FRY
Amazing pork and cabbage stir fry with a dry pot method
Provided by Elaine
Categories Side Dish
Time 15m
Number Of Ingredients 10
Steps:
- Spread a very little amount of oil in wok and fry the pork belly until cured and browned. Move them to one side of the wok.
- Place garlic, ginger, scallion white and Thai peppers. Fry for half minutes until aromatic.
- Add cabbage in, make a quick stir fry, then add light soy sauce, salt and sugar. Mix in sesame oil too. Serve hot.
Nutrition Facts : Calories 224 kcal, Carbohydrate 6 g, Protein 5 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 24 mg, Sodium 455 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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
SAUTéED CABBAGE
Sautéed cabbage is an easy, DELICIOUS vegetable side that's healthy and goes with so many dishes! Vinegar is the secret ingredient to making it taste great.
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 15m
Number Of Ingredients 7
Steps:
- Cut the cabbage in half from its top down through its core. Place the cut-side down on your cutting board, then slice it as thinly as possible around the core so that you have fine ribbons. Discard the core.
- Heat a large saute pan or similar heavy-bottomed pot over medium-high heat. Add olive oil and butter. Once the butter is melted, add the cabbage, salt, and pepper. Saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Don't feel like you need to constantly stir it. Leaving cabbage undisturbed for a minute or two as you go is what will allow it to develop brown caramelized bits (aka FLAVOR).
- Remove from the heat and stir in the apple cider vinegar. Taste and add a bit of additional salt and pepper if you like, or a splash more vinegar if you'd like to add more zippy and acidic flavors. Sprinkle with thyme. Serve warm.
Nutrition Facts : ServingSize 1 Serving, Calories 77 kcal, Carbohydrate 9 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 5 mg, Fiber 4 g, Sugar 5 g
SAUTéED SAVOY CABBAGE WITH SCALLIONS AND GARLIC
Provided by Lillian Chou
Categories Garlic Side Sauté Quick & Easy St. Patrick's Day Dinner Cabbage Green Onion/Scallion Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Chop scallions, reserving white and dark green parts separately.
- Cook scallion whites and garlic in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until garlic is pale golden, about 3 minutes. Stir in cabbage, 3/4 teaspoon salt, and 1/4 teaspoon pepper and sauté 1 minute. Add water and cook, tightly covered, until cabbage is wilted, about 3 minutes. Add scallion greens and cook, uncovered, stirring, until most of water has evaporated and cabbage is tender, about 2 minutes. Season with salt and pepper.
SAUTEED CABBAGE WITH PORK
Make and share this Sauteed Cabbage With Pork recipe from Food.com.
Provided by lana-nn
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut the cabbage into bite pieces. Place it into sauteing pan, add 1 can of italian dices tomatos with juice and start sauteing.
- Cut pork into bite size pieces, brown them.
- Add pork to the cabbage.
- Brown onions (cut in half-rings). Add carrots and cook them till almost done.
- Add onions and carrots to the cabbage.
- If it looks like its going to burn - add more tomato juice.
- Sautee for an hour on the low fire. You can add dry chicken, beef or vegetable boulion for seasoning. Or just salt+ pepper.
- 15 min before dish is ready add 2 bay leaves.
- You can serve it by itself or with garlic mashed potatoes.
Nutrition Facts : Calories 353.8, Fat 11.5, SaturatedFat 4, Cholesterol 97.5, Sodium 506.3, Carbohydrate 26.9, Fiber 8, Sugar 16.4, Protein 38.2
SAUTEED PORK WITH GINGER & GARLIC
Another meal that I think is quick and tasty, and better than take-aways. Prep time includes marinating time.
Provided by JustJanS
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the pork into 2 inch pieces.
- Combine soy, sake, ginger and garlic.
- Marinate the meat in this mixture (for no more than 15 minutes or it will toughen).
- Heat the oil in a large frypan, and saute the drained pork over a high heat until slightly brown; then turn and saute at medium heat.
- Add the reserved marinade, and cook for 1-2 minutes.
- Serve with rice, and sauteed Asian vegetables.
- *Wealso use this marinade for chicken for the BBQ.
PORK CHOPS WITH SAUTEED RED CABBAGE
Categories Onion Vegetable Sauté Dinner Pork Chop Cabbage Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 24
Steps:
- For brine:
- Bring 6 cups water, 1/4 cup kosher salt, 1/4 cup brown sugar, whole allspice, and bay leaves to boil in large saucepan, stirring to dissolve salt and brown sugar. Cool brine completely in refrigerator; add pork chops and refrigerate overnight.
- For red cabbage:
- Heat olive oil in heavy large saucepan over medium-high heat. Add sliced red onion and sauté 2 minutes. Stir in bay leaf, sage sprig, and dried crushed red pepper. Add sliced red cabbage and cook until wilted and crisptender, stirring often, about 10 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- For pork:
- Preheat oven to 300°F. Remove pork chops from brine; pat dry. Season lightly with salt and generously with ground black pepper. Heat olive oil in heavy large ovenproof skillet over high heat. Cook pork chops in skillet until browned, about 3 minutes per side. Transfer skillet to oven and cook until thermometer inserted horizontally into pork chops registers 145°F, about 7 minutes. Transfer pork to plate (do not clean skillet). Add chicken broth, beef broth, thyme sprig, sage leaves, rosemary sprig, and parsley sprig to skillet and boil until liquid is reduced to 1/2 cup, about 9 minutes. Discard herbs. Whisk in 1 teaspoon chopped sage and 1 tablespoon butter. Keep warm.
- Rewarm cabbage. Stir in remaining 2 tablespoons butter and 2 tablespoons red wine vinegar. Season to taste with salt and pepper.
- Divide cabbage among plates. Place 1 pork chop on each plate. Drizzle pork with sauce and serve.
SAUTéED CABBAGE
This easy side dish takes only 20 minutes from start to finish. You can enjoy sautéed cabbage simply cooked with butter and onion or jazz it up with one of the variations (see below). Enjoy all the versions of this quick side dish with roasted pork or chicken.
Provided by Sarah Epperson Loveless
Categories Healthy, Quick & Easy Vegetable Side Dish Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Melt butter in a large skillet or heavy pot over medium-high heat. Add cabbage, onion, salt and pepper; cook, stirring occasionally, until the cabbage is tender and beginning to brown, 14 to 16 minutes. Serve immediately.
Nutrition Facts : Calories 77.1 calories, Carbohydrate 6.1 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.4 g, Protein 1.3 g, SaturatedFat 3.6 g, Sodium 307.9 mg, Sugar 3.2 g
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