Curried pork and cabbage
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Margarine |
| 2 | teaspoons | Curry powder |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | Med. head cabbage; coarse/chop 6 cups | |
| 1 | small | Onion; chopped, 1/3 cup |
| 2 | mediums | Cooking apples; thinly sliced |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | pounds | Boneless pork loin in 6 thin slices; or 6 boneless |
| Hops | ||
Directions
In a Dutch oven, melt margarine. Stir in curry powder, ½ tsp. salt and ⅛ tsp. pepper. Add cabbage, onion and ¼ cup water. Toss to coat. Cove and cook about 5 minutes or until cabbage is crisp-tender. Add apples.
Cover and cook for 3-4 minutes more unitl cabbage and apples are tender.
Meanwhile, spray lg. skillet with Pam. Heat pan for 1-2 minutes or until hot. Season pork with ¼ teaspoon salt and ⅛ tsp. pepper. Add to skillet. Cook over Med-High heat for 2-3 minutes or until no longer pink, turning once. Serve pork atop cabbage mixture.
Recipe By : Better Homes and Gardens mag./bobbi744@...
Posted to MC-Recipe Digest V1 #233 Date: Tue, 01 Oct 1996 11:03:47 -0400 From: Robertal Banghart <bobbi744@...> NOTES : Per serving: 205 cals., 11 g. fat, 43 mg. chol.