If you enjoyed the Pineapple Beef Stir-Fry, then you might enjoy this simple Pork and Cabbage Skillet, as well. It’s easy to make and with a simple flavor profile, you can leave it as is or spice up to make it your own.
Pork and Cabbage Skillet
- 1 lb. pork loin, cut into thin medallions
- 1 Tablespoons extra virgin olive oil
- 1 medium red onion, thinly sliced
- 1 head green cabbage, thinly sliced
- 3 Tablespoons tamari or coconut aminos,
- Sea salt and black pepper, to taste (optional)
- Heat a large, high-sided skillet over medium heat.
- Add the pork and season with salt and black pepper, if desired.
- Cook until the pork develops a golden crust on all sides and is almost cooked through, approximately 6-8 minutes.
- Remove from skillet and set aside.
- Add olive oil to the skillet, along with the red onion and cabbage.
- Season with salt and black pepper, to taste, and cook until the veggies become soft and slightly glossy, around 15-20 minutes.
- Return the pork to the skillet and sprinkle with the tamari or coconut aminos.
- Cook until the pork is fully cooked through and the mixture develops a nice glaze, approximately 3-4 minutes.
- Remove from heat and serve immediately.
Tips and Pointers for Pork and Cabbage Skillet
Tamari and coconut aminos are alternatives to soy sauce. If you can’t find them in your local grocery store. You can find them on Amazon.com. For information about these ingredients, go to the Pineapple Beef Stir-Fry page. For substitutions, scroll down to the Creative Cookery section.
As I mentioned in the intro, this simple dish is easy to tailor to your tastes. Here are some suggestions.
Experiment with cabbage. The recipe calls for green cabbage, but you can use red. The main difference between the two, besides the color, is that green cabbage can turn sweeter when cooked and red cabbage doesn’t. Using red cabbage in this recipe would give it some color, as well as a more earthy flavor.
Switch up the meats. Yes, pork and cabbage go well together, but so do other meats. You can use chicken, sirloin steak, ground beef, or even bratwurst.
Experiment with onions. Yellow, white, or Vidalias might work well, too. Yellow and especially Vidalias will carmelize (sweeten) when they cook, so they might go well with the red cabbage suggested above.
Pump up the flavor. Experiment with herbs and spices. Throw in some curry powder, garlic powder, and a touch of turmeric and you’ll give this dish an Indian cuisine twist. Or, toss in some sage, rosemary, and thyme for a more earthy flavor.