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.
- 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
- 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. Yield: 4 servings.
Originally published as Pork Cabbage Saute in Quick Cooking January/February 2005, p56
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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