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Ingredients
- 2 tbsp. butter
- 1/2 teaspoon salt
- 1 med. head cabbage, cored and coarsely minced (6 c.)
- 1 sm. onion, minced (1/3 c.)
- 2 med. cooking apples (Jonathan, Rome Beauty, or possibly Winesap), thinly sliced
- 2 teaspoon curry pwdr
- 1/8 teaspoon pepper
Directions
- In a Dutch oven or possibly large saucepan heat butter. Stir in curry pwdr, the 1/2 tsp. salt and 1/8 tsp. pepper. Add in cabbage, onion and 1/4 c. water; toss to coat. Cover and cook about 5 min or possibly till cabbage is crisp-tender. Add in apples. Cover; cook for 3 to 4 min more or possibly till cabbage and apples are tender.
- Spray large skillet with nonstick coating. Heat pan for 1 to 2 min or possibly till warm. Season pork with 1/4 tsp. salt and remaining 1/8 tsp. pepper. Add in pork to skillet. Cook over medium-high heat for 2 to 3 min or possibly till no longer pink, turning once. Serve pork atop cabbage mix. Makes 6 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 438g | |
| Calories 416 | |
| Calories from Fat 212 | 51% |
| Total Fat 24.23g | 30% |
| Saturated Fat 14.81g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 1336mg | 56% |
| Potassium 535mg | 15% |
| Total Carbs 54.33g | 14% |
| Dietary Fiber 10.6g | 35% |
| Sugars 37.22g | 25% |
| Protein 2.47g | 4% |
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