Pork and Cabbage Skillet

A robust and savory skillet meal featuring lean ground pork, tender cabbage, and carrots simmered in a rich tomato sauce, perfectly served over fluffy brown rice for a complete and satisfying dish.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: Eastern European
• Difficulty: Easy
• Cost: $3.03/serving

Dietary

• Gluten-Free
• Nut-Free
• Dairy-Free
• High-Protein
• High-Fiber

Tags

• one-pot
• stir-fry
• quick
• savory
• comfort food

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 1 pound ground pork (lean)
• 2 clove garlic (minced)
• 1 tablespoon smoked paprika
• 1 teaspoon dried oregano
• 0.5 head green cabbage (shredded)
• 2 carrots (medium, shredded)
• 14.5 ounce crushed tomatoes
• 0.5 cup chicken broth
• 1.25 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup brown rice (uncooked)
• 2 cup water

Instructions

1. Combine the brown rice, 2 cups water, and 1/4 teaspoon salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the water is absorbed. Fluff with a fork.
2. While the rice cooks, heat the olive oil in a large skillet over medium-high heat. Add the chopped yellow onion and cook for 3 to 4 minutes until softened.
3. Add the ground pork to the skillet and break it up with a spoon. Cook until browned, about 5 to 7 minutes. Drain any excess fat.
4. Stir in the minced garlic, smoked paprika, and dried oregano. Cook for 1 minute until fragrant.
5. Add the shredded green cabbage and shredded carrots to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the cabbage starts to soften.
6. Pour in the crushed tomatoes and chicken broth. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 5 to 7 minutes, allowing the flavors to meld.
7. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Serve the pork and cabbage mixture over the cooked brown rice.

Notes

Leftovers store well in an airtight container for up to 3 days. For a touch of heat, a pinch of red pepper flakes can be added with the paprika.

Nutrition (per serving)

• Calories: 467
• Protein: 27.5 g
• Carbohydrates: 54 g
• Fat: 12.5 g
• Fiber: 8.3 g
• Sodium: 750 mg
• Saturated Fat: 4.1 g
• Sugar: 7.4 g
• Cholesterol: 62 mg