Ingredients25 m servings
- 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.
- Nutritional Analysis: One cup(prepared with reduced-fat butter) equals 251 calories, 13 g fat (5 g saturated fat), 65 mg cholesterol, 383 mg sodium, 10 g carbohydrate, 3 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.
ReviewsRead all reviews 8
I found this recipe, as I was searching for a dish to use a leftover pork loin. It is a completely easy dish to make, and oh by the way, it is SUPER DELICIOUS!! As another user suggested, I to...
This recipe was simple and easy to make. I found the cabbage really soaked up the butter taste. Next time I'll try less butter.
This recipe was very good! I used ground pork and i thought it was a little too greasy, (but still good)so I will make sure and use sliced pork chops next time. I also think if I carmelized the ...
I used leftover pork Tenderloin and it was so yummy and easy. Can always add egg noodles too.
Quick. Simple. Tasty! I only had ground pork on hand for this, but it still worked great. I served it over some brown rice pasta spirals, and threw in some thinly sliced green apple chunks for s...
My husband and his friend thought this was really good. I didn't care for it too much - I think I added too much pepper. I served with potato pancakes (latkes) with sour cream and applesauce.
I think this recipe is very easy and tasty, the perfect combination. I will definetly add it to my favs