Pork Cabbage Saute Recipes

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SIMPLE PORK AND CABBAGE SKILLET



Simple Pork and Cabbage Skillet image

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

2 tablespoons vegetable oil
2 pork chops
½ large head cabbage, quartered
2 onions, cut into 8 wedges
2 tart apples, cored and chopped
2 cups water
2 cloves garlic, crushed
2 teaspoons Worcestershire sauce
1 ½ teaspoons salt
½ teaspoon black pepper
½ cup water
2 tablespoons flour

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

CABBAGE WITH PORK



Cabbage With Pork image

Cabbage with Pork- Romanian Recipe is a dish that you can make year-round. Cooked on the stove and finished in the oven, this dish is a delicious one that everyone in the family will enjoy.

Provided by The Bossy Kitchen

Categories     Meat and Poultry

Time 2h

Number Of Ingredients 12

sour cream
hot peppers, fresh or pickled
bread
1 pound cubed pork meat
1 large onion chopped
1 medium cabbage shredded
2 bay leaves
1/2 teaspoon thyme
3-4 tablespoons vegetable oil or lard
salt and pepper to taste
4-5 tablespoons tomato sauce
1 cup water

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.

Nutrition Facts : Calories 318 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 70 milligrams cholesterol, Fat 22 grams fat, Fiber 1 grams fiber, Protein 21 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 182 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

SKILLET PORK CHOPS WITH CABBAGE



Skillet Pork Chops with Cabbage image

Pork chops cooked low and slow become so tender and juicy-and so do the cabbage and apples that cook with them. Serve with a cold beer and imagine yourself at a biergarten in Germany.

Provided by Sheryl Julian

Categories     Dinner     1-Pot     Skillet Recipe     Cabbage     Pork     Pork Chops

Time 1h10m

Yield 4

Number Of Ingredients 10

4 thick bone-in center-cut pork loin chops (2 1/2 pounds total)
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil
1 yellow onion, thinly sliced
1 clove garlic, chopped
1/2 large head green cabbage, cored and very thinly sliced with a mandoline or chef's knife
1 apple (any kind), peeled, cored, and cut into bite-sized chunks
1 teaspoon caraway seeds, optional
3 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven: Preheat the oven to 400°F.
  • Serve: Carefully remove the skillet from the oven (the handle will be very hot). Let the meat and cabbage sit for 5 minutes. Sprinkle with the remaining 1 tablespoon parsley. Serve immediately.

Nutrition Facts : Calories 291 kcal, Carbohydrate 30 g, Cholesterol 33 mg, Fiber 7 g, Protein 13 g, SaturatedFat 3 g, Sodium 566 mg, Sugar 20 g, Fat 15 g, ServingSize 4 servings, UnsaturatedFat 0 g

PORK CABBAGE SAUTE



Pork Cabbage Saute image

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

1 pound boneless pork loin, cut into 2-inch strips
1 tablespoon canola oil
1/2 medium head cabbage, shredded
1 medium onion, thinly sliced
1/2 teaspoon minced garlic
2 bay leaves
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper

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

SAUTEED CABBAGE WITH PORK



Sauteed Cabbage With Pork image

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

1 lb pork
1 head cabbage
1 onion
1 cup shredded carrot
1 (14 ounce) can Italian-style diced tomatoes
1 cup tomato juice
2 bay leaves

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 CABBAGE



Sauteed Cabbage image

For a simple side dish, try Ina Garten's Sauteed Cabbage recipe from Barefoot Contessa on Food Network Ñ 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

1 small head white cabbage, including outer green leaves (2 1/2 pounds)
2 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

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.

STOVETOP PORK CHOPS WITH CABBAGE AND APPLES



Stovetop Pork Chops with Cabbage and Apples image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 55m

Yield 5 servings

Number Of Ingredients 17

2 tablespoons unsalted butter
2 teaspoons cumin seeds
2 teaspoons caraway seeds
2 teaspoons crushed coriander seeds
2 small heads savoy cabbage, cored, leaves cleaned of ribs and thinly sliced
1 tablespoon kosher salt, plus more for seasoning
2 teaspoons freshly ground white pepper, plus more for seasoning
2 knobs fresh ginger, peeled and finely grated
1 teaspoon dry ginger
1 small can whole, peeled tomatoes
1 poblano pepper, washed, cored and seeded, cut into thin slices
3 tablespoons finely chopped cilantro leaves
5 pork loin chops (bone-on), about 1 1/2 inches thick
1 teaspoon Hungarian paprika
3 tablespoons canola oil
2 green apples, washed, cored, halved and cut into 1/2-inch thick slices
1 to 2 teaspoons red wine vinegar

Steps:

  • In a large saute pan, melt 2 tablespoons of butter over medium heat. Add the cumin, caraway and coriander seeds toasting them slightly for 30 seconds. Do not let them turn dark brown.
  • Immediately add the cabbage. Toss to coat with the butter and spices. Season with salt, white pepper. Cook over medium heat, stirring from time to time, 10 to 15 minutes. Taste, for seasoning.
  • Add the fresh ginger, dry ginger, tomatoes, and poblano pepper and stir to blend. Taste for seasoning and cook for 5 to 8 minutes or until the cabbage is tender.
  • Lower the heat and add the cilantro. Bring the mixture to a simmer. Remove from the heat and keep warm while cooking the pork chops. Note: I find the cabbage tastes even better the next day when all of the flavors have had time to meld together.
  • Heat a skillet large enough to hold the pork chops in a single layer. Season each chop on both sides with salt and pepper. Sprinkle with paprika. Pour oil in the skillet. When the oil begins to smoke lightly, remove the pan from the heat and gently arrange the pork chops in a single layer. Immediately return the skillet to the heat and brown on the first side, 2 to 3 minutes. Use a pair of tongs or a spatula to turn the chops on their second side. Brown about 2 to 3 minutes. Reduce the heat and cook for an additional 5 minutes. Turn the chops back to the first side and cook for 5 to 6 minutes. Season them again, lightly, with salt and pepper.
  • Heat the cabbage, stir in the apple slices and add the red wine vinegar. Arrange cabbage on the bottom of a serving platter. Remove the pork chops and place them on top of the cabbage.

PORK AND CABBAGE SUPPER



Pork and Cabbage Supper image

THIS all-in-one dish makes a meal with great flavor. It's perfect if you're cooking for one or two, but the ingredients can be multiplied to serve a larger number. My mother-in-law shared this recipe with me years ago. Quick and easy to prepare, it has been one of our family's favorites. -Tina Brown, Chico, California

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 servings.

Number Of Ingredients 7

2 pork loin chops (1/2 inch thick)
1 tablespoon vegetable oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups shredded cabbage

Steps:

  • In an ovenproof skillet, brown chops in oil on both sides; remove and set aside. To drippings, add sour and seasonings; bring to a boil. Return chops to skillet; add cabbage. Cover and bake at 350° for 50-60 minutes or until meat is tender.

Nutrition Facts : Calories 287 calories, Fat 18g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 1399mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 4g fiber), Protein 15g protein.

PORK CHOP AND CABBAGE CASSEROLE



Pork Chop and Cabbage Casserole image

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

1 small head cabbage, shredded
4 potatoes, peeled and sliced
salt to taste
1 (10.75 ounce) can condensed cream of chicken soup
½ (10.75 ounce) can water
1 small onion, diced
4 pork chops

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

PORK CHOPS WITH SAUTEED RED CABBAGE



Pork Chops with Sauteed Red Cabbage image

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

Brine:
6 cups water
1/4 cup coarse kosher salt
1/4 cup (packed) golden brown sugar
8 whole allspice
2 bay leaves
4 1- to 1 1/4-inch-thick pork rib chops
Red cabbage:
3 tablespoons olive oil
3/4 cup thinly sliced red onion
1 bay leaf
1 large fresh sage sprig
1/4 teaspoon dried crushed red pepper
6 cups thinly sliced red cabbage (about 1/2 of large head)
Pork:
1 tablespoon olive oil
1 cup low-salt chicken broth
1 cup beef broth
1 large fresh thyme sprig
2 fresh sage leaves plus 1 teaspoon chopped fresh sage
1 large fresh rosemary sprig
1 fresh parsley sprig
3 tablespoons butter, divided
2 tablespoons red wine vinegar

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.

BRAISED PORK CHOPS WITH CABBAGE



Braised Pork Chops with Cabbage image

These pork chops get a flavorful boost from a simmering in apple cider and chicken stock.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 14

4 pork chops, each 10 ounces (1 inch thick)
2 tablespoons extra-virgin olive oil
1/2 small head red cabbage (about 1 pound), thinly sliced
1 teaspoon caraway seeds
3/4 cup apple cider
1/2 cup low-sodium canned or homemade chicken stock
1 large leek, white and light-green parts
1/2 small head (about 1 pound) red cabbage, thinly sliced
Salt and freshly ground black pepper
1 teaspoon caraway seeds
1 teaspoon dried thyme
3/4 cup apple cider
1/2 cup homemade or low-sodium canned chicken stock
1 large leek, white and light-green parts only

Steps:

  • Sprinkle pork chops with salt and pepper. Pour oil in a large, straight-sided skillet; place skillet over high heat. Add pork chops; cook until brown, about 3 minutes on each side. Transfer to a plate; set aside.
  • Add cabbage, caraway seeds, thyme, salt and pepper to taste, cider, and stock to skillet, and bring to a boil. Cover, reduce heat to medium, and simmer, stirring occasionally, 12 minutes.
  • Meanwhile, julienne the leek, and let stand in cold water 5 minutes to remove dirt and sand. Lift from the water, stir the leeks into the cabbage, replace cover, and cook 5 minutes. Add the reserved pork chops, in a single layer. Cover, and cook until the pork chops are tender or when an instant-read thermometer registers 145 degrees, about 8 minutes. Remove from heat, and serve immediately with carrot and parsnip puree.

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