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Pork And Slaw Sandwiches

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  Lean ground pork 1 Pound
  Chopped onion 1⁄2 Cup (8 tbs)
  Canned no salt added tomato sauce 8 Ounce (1 Can)
  Brown sugar 1 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Dry mustard 1 Teaspoon
  Liquid smoke 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Shredded red cabbage 1 1⁄2 Cup (24 tbs)
  Chopped granny smith apple 1⁄2 Cup (8 tbs)
  Shredded carrot 1⁄2 Cup (8 tbs)
  Low fat pineapple yogurt 1⁄2 Cup (8 tbs)
  Curry powder 3⁄4 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Whole wheat hamburger buns 6 (Reduced Calorie)

Cook pork and onion in a nonstick skillet over medium heat until pork is browned, stirring until it crumbles.
Drain and pat dry with paper towels.
Wipe drippings from skillet with a paper towel.
Return pork mixture to skillet; add tomato sauce and next 5 ingredients.
Bring to a boil; cover, reduce heat and simmer 15 minutes, stirring occasionally.
Set aside, and keep warm.
Combine cabbage and next 5 ingredients in a bowl; stir well.
Spoon pork mixture evenly onto bottom halves of buns; top evenly with cabbage mixture.
Top with remaining bun halves.

Recipe Summary

Difficulty Level: 
Side Dish

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