Ingredients
4
4 servings
- •1 tablespoon vegetable oil
- •1 pound boneless pork, cut into thin bite-size pieces
- •1 tablespoon butter
- •0.5 head cabbage, shredded
- •1 onion, diced
- •0.5 teaspoon caraway seeds
- •salt and ground black pepper to taste
- •1.5 cups chicken broth, divided
- •1 red bell pepper, diced
- •1 green bell pepper, diced
Instructions
- Heat vegetable oil in a skillet over medium heat; cook and stir pork in hot vegetable oil until browned, about 10 minutes. Transfer pork to a bowl.
- Heat butter in the same skillet; cook and stir cabbage until wilted, about 5 minutes. Stir onion into cabbage and cook, stirring often, until onion is translucent, about 5 more minutes.
- Sprinkle vegetables with caraway seeds and season with salt and black pepper; pour 1/2 cup chicken broth into the skillet. Raise heat to medium-high and cook until broth has nearly evaporated; pour remaining 1 cup broth into the skillet.
- Return pork to the skillet, add red and green bell peppers, and cover; cook until peppers start to soften, about 10 minutes.
Nutritional Facts
Per 4 servings
- Calories: 278
- Carbohydrate: 18g
- Fat: 13g
- Fiber: 6g
- Protein: 23g
- Sugar: 9g
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