Pork And Cabbage Pockets Recipes

CABBAGE WITH PORK

Steps:

• Preheat oven to 350F.
• Heat the oil or the lard in an oven-safe pan, on the stovetop, medium heat.
• Add the cubed pork meat and brown it on all sides.
• Chop the onion and add it to the pan. Saute it until translucent, stirring frequently.
• Add the shredded cabbage and stir well. Add a pinch of salt.
• After the cabbage loses some of its volume, add a little water, tomato sauce, thyme, and bay leaves.
• Add salt and pepper to your taste.
• Allow it to simmer on medium heat on the stove for about 10 minutes until the ingredients get friendly with each other.
• Place the pan inside the oven and bake at 350F for 45-60 minutes. Do not cover it.
• Remove when the sauce is reduced to half, and the cabbage is caramelized on top.
• Serve it with sour cream on top, your favorite bread, and hot peppers, if you like them.

PORK AND CABBAGE POCKETS

Steps:

• In a large bowl, dissolve yeast in water. Add shortening, sugar, egg, 1/2 teaspoon salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a skillet, cook sausage until no longer pink; drain. Add cabbage, onion, water, oregano, cumin, pepper and remaining salt. Cook, uncovered, until vegetables are tender and no liquid remains, about 15 minutes. Cool to room temperature. , Punch dough down. Roll into a 24x12-in. rectangle; cut into eight 6-in. squares. Spoon 1/3 cup filling into the center of each square. Bring corners to the center and pinch to seal; pinch seams together. Place on greased baking sheets. Cover and let rise for 30 minutes., Brush with melted butter. Bake at 375° until golden brown, 25-30 minutes.

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.

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.

SHEET-PAN PORK CHOPS, APPLE, & CABBAGE DINNER RECIPE BY TASTY

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!

BRAISED PORK AND CABBAGE

Steps:

• In a Dutch oven (5-quart pot with a tight-fitting lid), heat 1 tablespoon oil over medium-high. Generously sprinkle pork with salt and pepper. Cook until golden brown, about 3 minutes per side. Remove pork.
• Reduce heat to medium-low. Add remaining tablespoon oil, onion, coleslaw mix, and garlic; season with salt and pepper. Cook, stirring frequently, until cabbage has wilted, about 10 minutes.
• Raise heat to high. Add vinegar, caraway seeds, and 1 1/4 cups water; bring to a boil. Add potatoes, and reduce heat to a simmer. Cover, and cook until cabbage and potatoes are almost tender, about 20 minutes.
• Return pork to pot; cover, and continue cooking until pork is just cooked through and potatoes are tender, 10 to 15 minutes more.

SKILLET PORK AND CABBAGE

Steps:

• Combine flour and 1/4 teaspoon of salt on a plate; dredge pork in flour and turn to coat.
• Coat a very large nonstick skillet with cooking spray; heat over medium heat for 30 seconds.
• Add pork chops in a single layer; cook, flipping once, until browned, about 2 minutes per side.
• Remove pork and set aside. (If necessary, cook pork chops in two batches.)
• Remove skillet from heat and coat with more cooking spray; add onion and garlic.
• Cook over medium heat until onion is translucent, stirring occasionally, about 5 minutes.
• Add 1/2 cup of broth to skillet; scrape up any browned bits of food with a wooden spoon.
• Stir in thyme, pepper and remaining 1/2 teaspoon of salt.
• Return pork to skillet; sprinkle cabbage on top.
• Pour remaining 1/2 cup of broth into skillet, cover and reduce heat to low; simmer, turning pork over and stirring cabbage halfway through cooking, about 45 minutes.

HEARTY BEEF & CABBAGE POCKETS

Steps:

• Let dough stand at room temperature 30-40 minutes or until softened. In a Dutch oven, cook beef, sausage and onion over medium heat 12-15 minutes or until meat is no longer pink, breaking meat into crumbles; drain. Stir in carrots, chiles, mustard, salt and pepper. Add cabbage in batches; cook and stir until tender., On a lightly floured surface, press or roll each dinner roll into a 5-in. circle. Top with a heaping 1/3 cup filling; bring edges of dough up over filling and pinch to seal., Place on baking sheets coated with cooking spray, seam side down. Cover with kitchen towels; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°., Whisk egg whites and water; brush over tops. Sprinkle with caraway seeds. Bake 15-20 minutes or until golden brown. Freeze option: Freeze baked and cooled pockets in an airtight container. To use, reheat pockets on a baking sheet coated with cooking spray in a preheated 350° oven 30-35 minutes or until heated through; cover loosely with foil if needed to prevent overbrowning.

PORK AND CABBAGE

Steps:

• Cut fat from pork and chop into bite size pieces.
• Brown in large pot.
• Add garlic, a couple of tablespoons of Mrs Dash, salt and pepper.
• Add white wine and 1/2 cup of water.
• Chop cabbage and cut up green pepper.
• Add cabbage, pepper, onion.
• Let cook until vegies are tender! Very easy and simple dinner.
• Tonight I am going to try adding carrots!

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.