Pork And Cabbage Saute Recipes

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.

Steps:

• Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
• Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

Steps:

• Heat oil in a large Dutch oven over medium-high heat.
• Working in batches add in the pork and brown on all sides.
• Transfer to a plate or bowl.
• Add in onion, garlic (if using) and about 2 tablespoons water (or juice from the tomatoes); cook until softened (about 5-6 minutes).
• Return the pork (with all the dripping from the plate) to the pot.
• Add in cabbage, broth, tomatoes, vinegar, crushed red pepper flakes, caraway seeds and salt, pepper and sugar to taste; bring to boil.
• Reduce heat to low and partially cover the pot and simmer for about 30 minutes.
• Add in potatoes; cook for 15 minutes or until potaoes are fork tender.
• In a small bowl, whisk together the flour and water until smooth.
• Add into simmering stew; cook until thickened (about 5-8 minutes).

Steps:

• Cut the cabbage into bite pieces. Place it into sauteing pan, add 1 can of italian dices tomatos with juice and start sauteing.
• Cut pork into bite size pieces, brown them.
• Add pork to the cabbage.
• Brown onions (cut in half-rings). Add carrots and cook them till almost done.
• Add onions and carrots to the cabbage.
• If it looks like its going to burn - add more tomato juice.
• Sautee for an hour on the low fire. You can add dry chicken, beef or vegetable boulion for seasoning. Or just salt+ pepper.
• 15 min before dish is ready add 2 bay leaves.
• You can serve it by itself or with garlic mashed potatoes.

Steps:

• Trim off and discard any silver skin from pork (do not trim fat). Cut pork across grain into 1/4-inch-thick slices, then toss with 1 tablespoon soy sauce, 2 teaspoons cornstarch, and 1 tablespoon sugar in a bowl.
• Stir together vinegar, salt, remaining 1 1/2 tablespoons soy sauce, and remaining 1/2 tablespoon sugar in a small bowl.
• Stir together water and remaining 2 teaspoons cornstarch in a cup.
• Rinse cabbage in a large colander. Tap colander lightly, then transfer cabbage to a large bowl with water still clinging to leaves.
• Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then add pork in 1 layer as quickly as possible. Cook, undisturbed, until pork begins to brown, about 3 minutes, then turn over and cook, undisturbed, until browned but still pink in center, about 1 minute more. Transfer pork and any juices to a plate. Do not clean skillet.
• Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger 30 seconds. Add half of cabbage and stir-fry over high heat until cabbage is wilted, 2 to 3 minutes. Stir in remaining cabbage (skillet will be very full), along with any water in bowl, and soy sauce mixture, then cook, covered, stirring occasionally, until all of cabbage is tender, 4 to 5 minutes.
• Add pork, along with any juices accumulated on plate, and bring to a boil. Stir cornstarch mixture, then pour into skillet and boil, stirring, until sauce is slightly thickened, about 1 minute. Season with salt, then serve sprinkled with cilantro.