ASIAN PORK & CABBAGE SKILLET DINNER
1 pound ground pork *
1 small onion, slivered (2 1/2 ounces)
1 clove garlic, minced
1/4 teaspoon xanthan gum, optional
1/4 cup soy sauce
1 tablespoon oyster sauce
1 teaspoon granular Splenda
Pinch crushed red pepper
16 ounce bag shredded cabbage with carrots
In a very large skillet or wok, brown the meat with the onion and garlic; drain any excess grease. Sprinkle the xanthan gum over the meat and mix in well. Add the remaining ingredients. Cover and simmer over medium-low heat until the cabbage is tender, about 10 minutes, stirring occasionally. Adjust the seasoning with salt and pepper, if needed.
Makes 4-6 servings
Can be frozen
* Ground turkey, chicken or beef would work just as well as pork.
Per 1/4 Recipe: 280 Calories; 17g Fat; 23g Protein; 10g Carbohydrate; 3g Dietary Fiber; 7g Net Carbs
Per 1/6 Recipe: 186 Calories; 11g Fat; 15g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
This is very easy to make and quite tasty in a comfort food kind of way. I thought about adding a little sesame oil but it made it taste a little harsh so I didn't. In fact, adding a tiny bit of Splenda helped take the slight bite out of the cabbage. You could easily change this up by adding some hot chili paste or some extra vegetables such as mushrooms or bean sprouts. Although this didn't come out very saucy, it is by no means dry and I like it as it is. If you'd like more of a sauce, try doubling the soy sauce. Click the photo for a close-up.
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