Pork and Cabbage : 1 Serving
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1/4 head of cabbage, any color, shredded3 oz. Roasted Pork Loin., cut into thin bite-sized pieces1/2 Bell Pepper, any color1/2 Onion, any color1/4 cup Balsamic VinegarCooking Spray
1. Roast peppers and onions in the oven. Cut into 1" squares and then marinate in balsamic vinegar. This can be done several days before, but if you only have a few minutes to marinate, that's okay too.
2. Saute cabbage in large skillet coated with cooking spray over medium heat until cabbage is softened and colorful, about 5 minutes.
3. Lift peppers and onions out of the vinegar and add to the cabbage. Add pork to the cabbage and cook another 5 minutes, until heated through.
Serves 1.
Note: We carry bell pepper snacks in our lunches, and when I make those I cut up 4 bell peppers, one of each color, and make several snack packs that each contain a little of each color.
When planning meals for the week, if I have something that is going to need roasted peppers, then I just roast 1/2 of each pepper instead of cutting it into strips. Then I cut the cooled roasted peppers into 1" squares and put them in a plastic container with some balsamic vinegar. I usually roast 1 onion/pepper and marinate that also. Makes an interesting side dish or addition to any meat or rice dish.
Number of Servings: 1
Recipe submitted by SparkPeople user KARENSUEBURTON.
2. Saute cabbage in large skillet coated with cooking spray over medium heat until cabbage is softened and colorful, about 5 minutes.
3. Lift peppers and onions out of the vinegar and add to the cabbage. Add pork to the cabbage and cook another 5 minutes, until heated through.
Serves 1.
Note: We carry bell pepper snacks in our lunches, and when I make those I cut up 4 bell peppers, one of each color, and make several snack packs that each contain a little of each color.
When planning meals for the week, if I have something that is going to need roasted peppers, then I just roast 1/2 of each pepper instead of cutting it into strips. Then I cut the cooled roasted peppers into 1" squares and put them in a plastic container with some balsamic vinegar. I usually roast 1 onion/pepper and marinate that also. Makes an interesting side dish or addition to any meat or rice dish.
Number of Servings: 1
Recipe submitted by SparkPeople user KARENSUEBURTON.
Nutritional Info Amount Per Serving
- Calories: 183.4
- Total Fat: 6.4 g
- Cholesterol: 41.2 mg
- Sodium: 313.2 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 2.3 g
- Protein: 17.9 g
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