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pork cabbage stir fry

Pork Cabbage Stir-Fry

The ginger comes through nicely in this colorful napa cabbage stir-fry that is lower in fat and sodium than many. It's great served over steamed rice or cooked noodles.


- 1 pound of pork, sliced thinly

- 1 head of cabbage, chopped

- 2 cloves of garlic, minced

- 1 tablespoon of olive oil

- Salt and pepper, to taste

- 1 teaspoon of dried oregano

- 1 teaspoon of dried thyme

- 1 teaspoon of paprika

- 1 teaspoon of garlic powder

- 1 teaspoon of onion powder



1. In a large pan or wok, heat 1 tablespoon of olive oil over medium-high heat.

2. Add the sliced pork and season with salt and pepper. Cook until the pork is browned and cooked through, about 5-7 minutes.

3. Remove the pork from the pan and set aside.

4. In the same pan, add the chopped cabbage and minced garlic. Stir-fry for about 5 minutes, until the cabbage is slightly softened.

5. Add the cooked pork back into the pan with the cabbage.

6. Sprinkle in the dried oregano, thyme, paprika, garlic powder, and onion powder. Stir to combine all the ingredients and evenly coat the pork and cabbage with the spices.

7. Continue to stir-fry for an additional 3-5 minutes, until the cabbage is fully cooked and the pork is coated in the seasoning.

8. Taste and adjust seasoning as needed. You can also add a splash of soy sauce or a drizzle of honey for extra flavor.

9. Serve the pork and cabbage stir-fry hot, garnished with some chopped green onions or sesame seeds, if desired.

Enjoy your simple and delicious pork cabbage stir-fry! It can be served over rice, noodles, or enjoyed on its own as a low-carb meal.

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