Pork Cabbage Sandwiches Recipe

Pork Cabbage Sandwiches Recipe photo by Taste of Home

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Several years ago my mom and I took a light cooking course at a local technical college. We both loved this recipe from the class and still make it often today. –Lisa Gross of Janesville, Wisconsin

This recipe is:

Healthy

Diabetic Friendly

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Pork Cabbage Sandwiches Recipe

Prep: 25 min. + marinating Cook: 15 min.

Yield: 4 Servings

25 15 40

Ingredients

1/4 cup reduced-sodium soy sauce
3 tablespoons beer or nonalcoholic beer
2 tablespoons diced onion
1 garlic clove, minced
1/2 teaspoon minced fresh gingerroot
1 pork tenderloin (3/4 pound), cut into 1/4-inch slices
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/8 teaspoon pepper
2 cups shredded red cabbage
1 loaf (8 ounces) French bread, halved lengthwise
Refrigerated butter-flavored spray
1/3 cup fat-free mayonnaise

Directions

In a small bowl, combine the first five ingredients, reserving 2 tablespoons; set aside. Pour remaining marinade in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes.
Meanwhile, in a small bowl, combine the olive oil, vinegar, mustard, sugar and pepper. Add cabbage; toss to coat. Cover and refrigerate.
Hollow out 1/2 in. from top and bottom halves of bread (discard removed bread or save for another use). Spritz with butter-flavored spray. Broil 3-4 in. from the heat for 1-2 minutes or until toasted. Combine mayonnaise and reserved marinade; spread over bread.
Drain pork; discard marinade. In a nonstick skillet coated with cooking spray, cook pork in batches until no longer pink. Spoon cabbage mixture onto bottom half of bread; top with pork. Replace bread top. Cut into four sandwiches. Yield: 4 servings.

Nutritional Facts 1 sandwich equals 363 calories, 13 g fat (2 g saturated fat), 49 mg cholesterol, 962 mg sodium, 36 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1-1/2 fat.

Originally published as Pork Cabbage Sandwiches in Light & Tasty October/November 2006, p19