SIMPLE PORK AND CABBAGE SKILLET
This is a simple and hearty meal for a chilly day. It adjusts easily to suit any taste. Serve with mashed potatoes.
Provided by Dan
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 1h15m
Yield 2
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet over medium-high heat. Cook the pork chops in the hot oil until well-browned on each side, about 10 minutes per side.
- Add the cabbage, onion, apple, 2 cups of water, garlic, Worcestershire sauce, salt, and pepper to the skillet; bring to a boil, reduce heat to medium-low, and place a cover on the skillet. Cook at a simmer until the pork chops are completely tender, 45 minutes to 1 hour.
- Remove the pork and vegetable mixture from the skillet, leaving as much of the liquid in the skillet as possible. Whisk the water and flour together in a small bowl. Raise the heat under the skillet to medium-high. Pour the flour mixture into the remaining liquid in the skillet. Cook, stirring constantly, until the gravy thickens and begins to boil. Reduce heat to low and continue to simmer an additional 5 minutes. Pour the gravy over the pork and vegetable mixture.
Nutrition Facts : Calories 596.6 calories, Carbohydrate 64.8 g, Cholesterol 63.1 mg, Fat 26.3 g, Fiber 14.7 g, Protein 31.4 g, SaturatedFat 6.6 g, Sodium 1920.5 mg, Sugar 34.4 g
PORK STEAMED BUNS
Steps:
- For the filling:
- Put the rack of spareribs into a large resealable plastic bag. Pour in the hoisin sauce, close the bag and toss gently to coat. Put the bag into a bowl and marinate the ribs in the refrigerator for 3 hours or up to overnight.
- Preheat the oven to 300 degrees F.
- Put the ribs into a sheet pan along with all the marinade. Cover the pan with aluminum foil, slide it into the oven and bake until the meat easily separates from the bone, about 2 hours. Baste them every 30 minutes during the cooking process. Remove the ribs from the oven and let them rest.
- When cool enough to handle, pull the rib meat from the bones and coarsely chop. Then, in a large bowl, toss the pork together with the cabbage and scallions. If the mixture seems too dry, add in a bit more hoisin sauce.
- For the dough:
- Sprinkle the yeast over the warm water in a small bowl. After a few minutes, the yeast will begin to foam and bubble.
- In a large bowl, whisk together the flour, sugar, and baking powder. Make a well in the center of the dry ingredients and add the warm milk, canola oil, and the activated yeast. Work the dough to produce a shaggy mass. Turn it out onto a floured board or countertop and knead until the dough becomes smooth, soft, and pliable, about 5 to 10 minutes. Put it into a lightly oiled bowl and turn it over once to coat. Cover the bowl in plastic wrap and allow the dough to rise undisturbed for 40 minutes to 1 hour. The mass should double in volume.
- For the assembly:
- To form the buns, remove the dough from the bowl and roll it into 1 long rope. Cut the rope into 12 equal portions. Roll each piece and set them aside in a bowl. Using a rolling pin, flatten each ball into 4-inch circles, leaving the center slightly thicker then its edges. Put a heaping tablespoon of the filling into the center of each disk and pinch the tops closed to seal.
- Arrange the buns on a parchment lined sheet tray and cover them with a clean kitchen towel. Alternatively, place the buns into a large 3-level bamboo steamer lined with parchment paper, 4 buns per level. Allow the buns to rest for 10 minutes.
- In the meantime, fill a bamboo or stainless steel steamer with water and bring it to a boil. Cut 12 (4-inch) rounds from some parchment paper. When ready to cook, place the buns on the parchment rounds and into the steamer.
PORK CABBAGE SAUTE
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.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 251 calories, Fat 13g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 383mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
PORK AND CABBAGE ROLLS
I received this recipe from my mother-in-law and made some adjustments. Because I'm allergic to tomatoes. I cover the rolls with chicken broth. Either way, they're fabulous!
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Remove core from the cabbage. Place cabbage in a large saucepan and cover with water. Bring to a boil; boil until outer leaves loosen from head. Remove cabbage; set softened leaves aside. Return cabbage to boiling water to soften more leaves. Repeat until all leaves are softened. Remove tough center stalk from each leaf. Set aside 12 large leaves for rolls. Coarsely chop enough of the remaining leaves to measure 8 cups. Place chopped cabbage in an ungreased 13-in. x 9-in. baking dish. , In a skillet over medium heat, cook pork, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in rice. Place 1/2 cup meat mixture on each cabbage leaf. Fold in sides; starting at an unfolded edge, roll up leaf completely to enclose meat. Repeat with remaining meat and leaves. , Place rolls, seam side down, in the baking dish. Sprinkle with pepper. Pour broth or tomato sauce over rolls. Cover and bake at 325° for 1 to 1-1/4 hours.
Nutrition Facts : Calories 443 calories, Fat 24g fat (8g saturated fat), Cholesterol 82mg cholesterol, Sodium 883mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 7g fiber), Protein 27g protein.
PORK AND CABBAGE DINNER
Make and share this Pork and Cabbage Dinner recipe from Food.com.
Provided by Barb G.
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the butter and oil in a nonstick skillet over medium-high heat; season pork chops with 1/4 teaspoon salt and 1/4 teaspoon black pepper, saute for 3 minutes per side until nicely browned, remove to plate and keep warm.
- Add sliced cabbage, shredded carrot, wine, caraway seeds, thyme, and remaining salt and pepper to the skillet; stir to combine,Cover and cook for 8 minutes over medium-high heat, stirring occasionally.
- Add sliced kielbasa and vinegar to the skillet; tuck the pork chops back into the mixture; cover skillet and cook on mediun-low heat for 5 minutes stirring occasionally or until pork chops reach a internal temperture of 155 degrees; turn off heat; allow to rest for 5 minutes before serving, enjoy.
CABBAGE PORK BUNS
These are amazing! The flavor is so good and out of this world. Sometimes if I have leftover filling, I eat straight with a spoon or make lettuce wraps with it. Enjoy!
Provided by SaladMaster
Categories Yeast Breads
Time 1h15m
Yield 15 buns, 6 serving(s)
Number Of Ingredients 22
Steps:
- For buns: in a bowl stir together 1 1/2 cup flour and yeast. In a saucepan heat milk, butter, sugar, and salt until they are warmed, stir occasionally.
- Add milk mixture to flour and yeast when it's warm but not hot or it will kill the yeast! Add 1 egg, beat and scrape sides. Stir in as much flour as possible. Knead to make a smooth and elastic dough, about 3 minutes. Shape to a ball and place in a greased bowl. cover and rise in a warm place for 1 hour, till doubled.
- SAUCE: While the dough is rising prepare the sauce and filling. Stir all of the sauce ingredients together and set aside.
- FILLING:In a skillet, saute ginger and garlic in oil for 15 seconds on medium high. add cabbage, onion, carrot, bell pepper, and broccoli. Cook and stir until veggies are tender.
- Remove veggies from pan, add chopped pork and sauté until browned and done, 6-8 minutes. Add veggies back into pan with pork and stir together on medium heat.
- Add sauce to pork mixture and stir to coat. Stir in raisins then turn off heat.
- Punch down dough and shape to 15 balls, rest 10 minutes. Roll balls out flat to 4 inches in diameter. Brush with water and place 2T of filling on each round. bring up edges and pinch to seal tightly. Place buns on a greased cookie sheet. Lightly beat egg and add a teaspoon of water; brush over buns. Bake at 350°F, for 15-18 minutes to brown and golden.
Nutrition Facts : Calories 780.9, Fat 14.5, SaturatedFat 5.7, Cholesterol 118.9, Sodium 643.2, Carbohydrate 130.6, Fiber 6, Sugar 19.5, Protein 30.9
More about "cabbage pork buns recipes"
PORK-AND-CABBAGE-FILLED BUNS - BETTER HOMES & GARDENS
From bhg.com
Servings 15Total Time 40 mins
NIKUMAN (STEAMED PORK BUNS) 肉まん • JUST ONE COOKBOOK
From justonecookbook.com
Ratings 128Calories 125 per servingCategory Appetizer, Main Course, Snack
CABBAGE AND PORK STEAMED BUNS — COOKING WITH …
From cookingwiththepan.com
Estimated Reading Time 6 mins
PORK & CABBAGE STEAMED BUNS (BAOZI, 大菜肉包子) - HOU BAKES
From houbakes.com
Cuisine ChineseEstimated Reading Time 5 minsCategory Lunch, DinnerTotal Time 50 mins
CHINESE STEAMED PORK BUNS (包子 - BAOZI) - THE WOKS OF LIFE
From thewoksoflife.com
PORK-CABBAGE CASSEROLE RECIPE - NYT COOKING
From cooking.nytimes.com
CABBAGE PORK BUNS | UNFAMILIAR CHINA
From unfamiliarchina.com
BIEROCKS (CABBAGE BUNS) - WHIPPED IT UP
From whippeditup.com
FRIED CABBAGE WITH PORK SIRLOIN - BUNS IN MY OVEN
From bunsinmyoven.com
HOW TO MAKE CABBAGE BUNS (AKA BIEROCKS OR RUNZAS)
From theprairiehomestead.com
4/5 (1)Estimated Reading Time 6 mins
- Season to taste with salt and pepper, then set the filling aside to cool- you can even prepare it ahead of time and refrigerate until dough is ready
WONDER BREAD HAWAIIAN BUNS REVIEW + RECIPE - PARADE
From parade.com
PORK-STUFFED CABBAGE ROLLS | WILLIAMS SONOMA
From williams-sonoma.com
RECIPE: ROASTED PORK STEAM BUNS WITH BLACK GARLIC MAYONNAISE
From blueapron.com
PORK AND CABBAGE DUMPLINGS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
STEAMED PORK AND CABBAGE BUNS — PHASE CHANGES
From phasechangeskitchen.com
5-SPICE PORK BUNS WITH RED CABBAGE, CARROT & THAI BASIL SALAD
From blueapron.com
PORK AND CABBAGE BUNS RECIPE | EAT SMARTER USA
From eatsmarter.com
#time-to-make #course #main-ingredient #cuisine #preparation #breads #vegetables #asian #rolls-biscuits #yeast #broccoli #onions #peppers #4-hours-or-less
You'll also love