Pork And Cabbage Saute Recipes

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.

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.

PORK CHOP AND CABBAGE CASSEROLE

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.

SAUTEED CABBAGE WITH PORK

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.

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.

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 .

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.

PORK, POTATOES AND CABBAGE SAUTE

Steps:

• Heat oil in a large Dutch oven over medium-high heat.
• Working in batches add in the pork and brown on all sides.
• Transfer to a plate or bowl.
• Add in onion, garlic (if using) and about 2 tablespoons water (or juice from the tomatoes); cook until softened (about 5-6 minutes).
• Return the pork (with all the dripping from the plate) to the pot.
• Add in cabbage, broth, tomatoes, vinegar, crushed red pepper flakes, caraway seeds and salt, pepper and sugar to taste; bring to boil.
• Reduce heat to low and partially cover the pot and simmer for about 30 minutes.
• Add in potatoes; cook for 15 minutes or until potaoes are fork tender.
• In a small bowl, whisk together the flour and water until smooth.
• Add into simmering stew; cook until thickened (about 5-8 minutes).

PORK CHOPS WITH SAUTEED RED CABBAGE

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.

PORK CHOPS AND SAUSAGES WITH CABBAGE

Steps:

• Cut away and discard the core of the cabbage. Cut the cabbage lengthwise into eighths. Cut each piece crosswise into 1/2-inch pieces. There should be about 12 cups loosely packed.
• Heat the butter in a heavy casserole with a tight-fitting lid. Sprinkle the chops with salt and pepper and add them to the casserole. Cook over moderately high heat about two minutes on each side until lightly browned.
• Scatter the onions and garlic around the chops and cook, stirring, until wilted. Add the wine and stir. Add the cabbage, cumin, bay leaf, thyme and cloves. Add the water. Cover closely and cook for a total of 30 minutes.
• Add the pieces of sausage and cover. Continue cooking 15 minutes. Serve with steamed potatoes and, if desired, a salad such as fennel and avocado.