Out of all the comfort foods for a cold, wet day, nothing beats good old-fashioned pork and cabbage. This low carb skillet cabbage recipe is a complete ‘one and done’ which means everything goes into one skillet and you’re left with a filling and satisfying meal with no fuss or muss. Serve this skillet on it’s own or next to some roasted radishes for the most satisfying meal ever!
Similar to skillet cabbage rolls but without the time it takes to stuff or wrap them, this cabbage skillet is a quick and easy take on a family favorite! This pork and cabbage skillet recipe is chock full of pork, rice, and tomatoes. It combines the amazing flavors of pork and cabbage (similar to bacon wrapped cabbage), for an outstanding dish the whole family will love.
With just the right amount of seasonings like paprika, thyme and finally, a bay leaf added during the simmering process for a tasty broth that is perfect for dipping a wedge of crusty bread into! Serve with a crisp, green salad to round out this soon-to-be family favorite! Be sure to make a little extra to freeze for another night when cooking something from scratch seems impossible!
How to Chop Cabbage
Chopping cabbage is very different from chopping lettuce as it has thicker leaves that are denser and more tightly connected to the stem. Both purple and green cabbage are the same in terms of size and density, and they both taste virtually the same.
Using a sharp knife, place the cabbage stem side down against a cutting board. Slice the cabbage in half from top to bottom. Slice each half again to create quarters.
Cut a ‘vee’ shape around each wedge to separate the stem and core (these pieces can be saved to add to a stock or in soup like this chicken zucchini noodle soup)! Holding each wedge, carefully cut cabbage into one-inch strips. Using your fingers, gently separate the strips.
How to Cook Cabbage in a Skillet
It’s easy to cook cabbage in a skillet and to get the best results, be sure to keep the skillet hot and add a little flour and fat from the ground pork. Stir until just slightly softened. Add the rest of the ingredients and add more broth as needed until the rice is fully cooked. Be sure to stir frequently to incorporate all the ingredients and ensure even cooking.
The same steps be used to make skillet stuffed cabbage. Instead of cutting the cabbage in wedges and strips, you just cut the cabbage in half and separate the leaves. Gently saute the leaves to soften them up, remove from the skillet, scoop in pork mixture, wrap and return to the skillet. Add the broth mixture and cover and simmer until fully cooked.
This skillet pork and cabbage is the perfect way to save all those extra steps though. Add a caesar salad, and you have the perfect meal.
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Out of all the comfort foods for a cold, wet day, nothing beats good old-fashioned pork and cabbage.
- 1 medium onion diced
- 3 cloves garlic minced
- 1 lb lean ground pork or beef
- 1/2 cup uncooked brown rice
- 1/2 head purple cabbage sliced
- 3 tablespoons flour
- 1 14.5 ounce can stewed tomatoes, low sodium
- 2 tablespoons tomato paste
- 2-3 cups beef broth low sodium
- 2 dashes hot sauce
- 1 cup V8 or other vegetable juice
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- salt and pepper to taste
- In a large skillet, brown onion, garlic and pork until no pink remains. Drain any fat.
- Add cabbage to pot and flour to pot. Stiry just until slightly softened.
- Add remaining ingredients (starting with 2 cups of broth) and simmer covered on stirring occasionally. Keep an eye on the skillet and add more broth as required. Cook until rice is fully cooked (about 20-25 minutes)
- Remove bay leaf and serve.