Market Eats – Pork and Cabbage Stir Fry

Yesterday was National Cabbage Day and I feel like Cabbage doesn’t get enough love. I don’t know about you, but I almost never cook with cabbage. Why? There is really no rhyme or reason. But, I have to admit, I’m getting a little “kale’d” out. So, this week I set my mind to it and I found this great recipe using cabbage in a stir fry with apples and pork.

Cabbage is a great source of Vitamin K, Vitamin C, and Vitamin B6, as well as manganese, dietary fiber, and potassium. Also, a fun cabbage fact: 78% of the nation’s cabbage is grown in five states. New York is one, and the other four are California, Wisconsin, Florida and Texas.

Find the recipe and your market shopping list below. Enjoy!

Pork and Cabbage Stir Fry –  The Kitchn

Ingredients:

  • Marinade and Sauce:
  • ½-cup low-sodium chicken broth
  • 1 Tbsp. maple syrup
  • 1 Tbsp. whole-grain mustard
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. soy sauce
  • 1 tsp. cornstarch
  • ½ tsp. salt
  • Stir-Fry:
  • 1 pound boneless pork chops (can substitute bone-in, but you should debone, or pork loin)
  • 1 Tbsp. plus 2 tsp. vegetable oil, divided
  • ½ medium yellow onion, chopped
  • 10 ounces shredded green cabbage (about 4 packed cups)
  • ¼ tsp. salt, plus more if needed
  • Black pepper to taste
  • 1 medium sweet apple, quartered, cored, and thinly sliced
  • Cooked egg noodles, spaetzle, or steamed rice for serving

Directions:

  1. Place all the marinade ingredients in a small bowl and whisk to combine. Transfer 2 tablespoons of the sauce into a medium bowl; set the remaining sauce aside.
  2. Halve the pork chops lengthwise, then cut crosswise into 1/4-inch-thick slices. Place the slices in the bowl with the 2 tablespoons of sauce and toss to coat; set aside.
  3. Heat 1 teaspoon of the oil in a large frying pan or wok over medium-high heat until shimmering. Add 1/2 of the pork in an even layer and cook undisturbed until starting to brown on the bottom, about 1 minute. Stir-fry with a metal spatula for 1 minute more, then transfer to a large plate (the pork will not be cooked through). Repeat with cooking the remaining pork in another 1 teaspoon of oil.
  4. Add the remaining 1 tablespoon of oil to the pan. Add the onion and stir-fry until starting to soften, about 2 minutes. Add the cabbage, season with the 1/4 teaspoon salt and pepper, and stir-fry until crisp-tender, 3 to 4 minutes more.
  5. Add the apple and pork and any accumulated juices to the pan. Re-whisk the sauce to dissolve the cornstarch, then add to the pan. Stir-fry until the pork is just cooked through and the sauce thickens and coats the pork and vegetables, about 2 minutes. Serve over steamed rice, spaetzle, or cooked egg noodles.

Shopping List:

  • Maple Syrup
  • Pork Chops        
  • Onion
  • Cabbage
  • Apple

Yesterday was National Cabbage Day and I feel like Cabbage doesn’t get enough love. I don’t know about you, but I almost never cook with cabbage. Why? There is really no rhyme or reason. But, I have to admit, I’m getting a little “kale’d” out. So, this week I set my mind to it and I found this great recipe using cabbage in a stir fry with apples and pork.

Cabbage is a great source of Vitamin K, Vitamin C, and Vitamin B6, as well as manganese, dietary fiber, and potassium. Also, a fun cabbage fact: 78% of the nation’s cabbage is grown in five states. New York is one, and the other four are California, Wisconsin, Florida and Texas.

Find the recipe and your market shopping list below. Enjoy!

Pork and Cabbage Stir Fry –  The Kitchn

Ingredients:

  • Marinade and Sauce:
  • ½-cup low-sodium chicken broth
  • 1 Tbsp. maple syrup
  • 1 Tbsp. whole-grain mustard
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. soy sauce
  • 1 tsp. cornstarch
  • ½ tsp. salt
  • Stir-Fry:
  • 1 pound boneless pork chops (can substitute bone-in, but you should debone, or pork loin)
  • 1 Tbsp. plus 2 tsp. vegetable oil, divided
  • ½ medium yellow onion, chopped
  • 10 ounces shredded green cabbage (about 4 packed cups)
  • ¼ tsp. salt, plus more if needed
  • Black pepper to taste
  • 1 medium sweet apple, quartered, cored, and thinly sliced
  • Cooked egg noodles, spaetzle, or steamed rice for serving

Directions:

  1. Place all the marinade ingredients in a small bowl and whisk to combine. Transfer 2 tablespoons of the sauce into a medium bowl; set the remaining sauce aside.
  2. Halve the pork chops lengthwise, then cut crosswise into 1/4-inch-thick slices. Place the slices in the bowl with the 2 tablespoons of sauce and toss to coat; set aside.
  3. Heat 1 teaspoon of the oil in a large frying pan or wok over medium-high heat until shimmering. Add 1/2 of the pork in an even layer and cook undisturbed until starting to brown on the bottom, about 1 minute. Stir-fry with a metal spatula for 1 minute more, then transfer to a large plate (the pork will not be cooked through). Repeat with cooking the remaining pork in another 1 teaspoon of oil.
  4. Add the remaining 1 tablespoon of oil to the pan. Add the onion and stir-fry until starting to soften, about 2 minutes. Add the cabbage, season with the 1/4 teaspoon salt and pepper, and stir-fry until crisp-tender, 3 to 4 minutes more.
  5. Add the apple and pork and any accumulated juices to the pan. Re-whisk the sauce to dissolve the cornstarch, then add to the pan. Stir-fry until the pork is just cooked through and the sauce thickens and coats the pork and vegetables, about 2 minutes. Serve over steamed rice, spaetzle, or cooked egg noodles.

Shopping List:

  • Maple Syrup
  • Pork Chops        
  • Onion
  • Cabbage
  • Apple
Photo Cred: Lauren Volo via The Kitchn