The pork in this recipe wasn't in question, the cabbage was. I'm a real sauerkraut nut, my kids and husband not so much. Regardless, take it from me, this recipe is well worth the effort. But it's easy with my cuisinart food processor for the shredding. It reminded me of my Cooking Buddy, because she was the one who alerted me to the sale they had at Costco for them after I coveted hers about three years ago now.
My family did like the pork. How could they not? It was just pork fried with olive oil, salt and pepper. My oldest commented how an especially good bite was acheived with a bit of the cabbage mixture and the pork together. I agreed. Anyway, here's the recipe in all its glory.
Pork & Red Cabbage Skillet from Better Homes and Gardens
- 1 medium red onion, thinly sliced
- 1/4 cup apple cider vinegar
- 3 tablespoons olive oil
- 8 2-oz. pork cutlets pieces, pounded 1/4-inch thick* [so I didn't have these, and I just used pork chops, which turned out fine]
- Black Pepper
- 4 cups shredded red cabbage (about 1 pound)
- 1/2 cup roasted and salted pepitas [I had no idea what this was so didn't include it - my oldest later told me they're pumpkin seeds - I'm not sure what it would have added]
- Place onion in a small bowl with 1 Tbsp. vinegar and 1/2 tsp. salt; stir well. [I just added the entire 1/4 cup of vinegar because I didn't know how you could properly marinate an entire onion with 1 tbsp - it all ends up in the pan anyway]
- In a 12-inch skillet heat 1 Tbsp. of the olive oil over medium-high. Season pork with salt and black pepper. Add half the pork to skillet. Cook 2 to 3 minutes each side or until golden brown. Transfer to a plate; keep warm. Repeat with remaining pork.
- Add cabbage and remaining 2 Tbsp. of the olive oil to skillet. Heat over medium 10 minutes or until wilted. Add onion mixture to cabbage along with remaining vinegar and the pepitas; toss to coat. Serve with pork.
As my Father-in-law says these days, "Yummy, yum."