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Pork Cabbage Sandwiches

 Pork Cabbage Sandwiches
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
4 ServingsPrep: 25 min. + marinating Cook: 15 min.

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

2 of 2

Pork Cabbage Sandwiches (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.