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Smoked Pork And Cabbage

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Ingredients
  Vegetable oil 2 Teaspoon
  Yellow onion 1 Large, halved and thinly sliced
  Cabbage/2 packages of 10 ounces each cole slaw mix 1 1⁄2 Pound, shredded
  Granny smith apple 1 Large, peeled, cored, and chopped
  Water 1⁄4 Cup (4 tbs)
  Wide egg noodles 8 Ounce
  Canned sliced beets 8 Ounce, drained (1 Can)
  Boneless smoked pork butt/Corned beef 1 Pound, cut into strips 2 inches wide
  Sour cream/Plain low-fat yogurt 3⁄4 Cup (12 tbs)
  Minced dill/1/2 teaspoon dill weed 2 Tablespoon (Fresh)
Directions

Heat the oil in a large saucepan over moderate heat for 1 minute.
Add the onion and saute until limp 5 minutes.
Add the cabbage, apple, and water, cover, and cook, stirring occasionally, for 10 minutes or until the cabbage has wilted.
Meanwhile, cook the noodles according to package directions, drain well, and set aside.
Add the beets and pork to the saucepan, cover, and cook for 4 minutes or until heated through.
Smooth in the sour cream and bring just to serving temperature (but do not boil), then add the noodles, toss lightly, and sprinkle with the dill.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Vegetable

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