|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 4g||14%|
|Total Sugars 6g|
|Vitamin C 79mg||394%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pork and cabbage are easy to make and delicious. While the recipe is written for pork chops, you can use a pork loin roast instead.
6 pork chops
2 tablespoons vegetable oil
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 teaspoon garlic powder, or to taste
1 head cabbage
Gather the ingredients.
Season the pork with salt, pepper, and garlic powder.
In a large, deep skillet or Dutch oven over medium-high heat, brown the pork chops in the oil, turning to brown all sides. This is key since the cabbage will get its color and flavor from the caramelization of the pork. Work in batches if needed.
After the pork is sufficiently brown on all sides, core a head of green cabbage and cut it into 8 wedges.
Lower heat to medium-low to low. Add cabbage and a little more salt, cover, and simmer for 1 hour.
Continue simmering, stirring frequently, until the pork is falling apart and cabbage is brown and totally wilted.
Serve with bread and homemade applesauce.