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Pork Cabbage Sandwiches

Total Time

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


4 servings

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


  • 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


  1. 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.
  2. Meanwhile, in a small bowl, combine the olive oil, vinegar, mustard, sugar and pepper. Add cabbage; toss to coat. Cover and refrigerate.
  3. 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.
  4. 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.

Nutrition Facts

1 each: 363 calories, 13g fat (2g saturated fat), 49mg cholesterol, 962mg sodium, 36g carbohydrate (4g sugars, 3g fiber), 23g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1-1/2 fat.

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