I grow cabbage and I pretty much always have a form of cabbage in my fridge, even if it’s just our pickled or fermented cabbage, because high fiber vegetables are super important to my family’s diet.
Chef Amy Forbis, Hormel Foods Executive Chef, Retail
SPAM® Classic & Peanut Cabbage Stir-Fry
EntertainingIngredients
| ¼ | cup creamy SKIPPY® Peanut Butter |
| 2 | tablespoons low-sodium soy sauce |
| 1 | tablespoon rice vinegar |
| 1 | tablespoon honey or brown sugar |
| 2 | teaspoons chili crisp or sriracha, optional |
| 2 | tablespoons vegetable oil, divided |
| 1 | (12-ounce) can SPAM® classic, diced |
| 4 | cups shredded green cabbage |
| 1 | cup shredded carrots |
| 3 | green onions, sliced, whites and greens separated |
| 2 | cloves garlic, minced |
| 1 | teaspoon fresh ginger, grated |
| ⅓ | cup PLANTERS® Dry Roasted Peanuts, roughly chopped |
| Sesame seeds, optional, for garnish | |
| Lime wedges, optional, for garnish |
Directions
Whisk together peanut butter, soy sauce, rice vinegar, honey and chili crisp in a small bowl until smooth, adding warm water as needed, until a pourable sauce forms, about 2-4 tablespoons. Set aside.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add SPAM® classic and cook until golden-brown and crispy on all sides, about 5-7 minutes. Remove from pan and set aside.
Heat remaining oil, and add cabbage, carrots and white parts of green onions. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3-5 minutes. Add garlic and ginger, and cook until just fragrant, about 1 minute.
Add reserved peanut sauce mixture and SPAM® classic back to skillet, tossing gently to coat, and cook until just heated through, about 1-2 minutes.
Remove from heat, and garnish with peanuts, remaining green onions, sesame seeds and a squeeze of lime.
Bacon & Charred Cabbage Wedges
EntertainingIngredients
| 6 | slices HORMEL® BLACK LABEL® Original Bacon, chopped |
| 1 | large green cabbage, cut into 6 wedges, keeping core intact |
| 3 | tablespoons extra-virgin olive oil |
| 1½ | teaspoons salt, divided |
| ¾ | teaspoon black pepper, divided |
| 2 | tablespoons Dijon mustard |
| 1½ | tablespoons honey |
| 1 | tablespoon apple cider vinegar |
| 1 | tablespoon mayonnaise |
| ½ | cup panko breadcrumbs |
| 1 | tablespoon unsalted butter |
| ¼ | teaspoon garlic powder, optional |
| ¼ | teaspoon paprika, optional |
Directions
Preheat oven to 425°F. Heat a large oven-safe skillet over medium heat and add bacon. Cook until bacon is crispy and cooked through, about 6-8 minutes. Remove from skillet and transfer to a paper-towel-lined plate to drain, reserving about 1 tablespoon of bacon fat in the pan.
Brush cabbage wedges with olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Place into the hot skillet with bacon fat and sear until deeply charred, about 3-4 minutes. Flip cabbage and place skillet in oven to roast until the cabbage is tender, about 15-20 minutes.
Meanwhile combine mustard, honey, apple cider vinegar, mayonnaise, remaining salt and remaining pepper in a small bowl, whisking until smooth. Set aside.
Melt butter in a medium saucepan over medium heat. Add panko breadcrumbs and toast, stirring frequently, until golden-brown and crisp. Remove from heat and add garlic powder and paprika, if using.
Transfer roasted cabbage wedges to a serving platter. Drizzle with honey mustard sauce and garnish with crispy bacon and breadcrumbs. Serve warm.
Pork Roast & Braised Cabbage Bowl
Easy MealsIngredients
| 2 | packages HORMEL® SQUARE TABLE® Slow Simmered Pork Roast Au Jus |
| 1 | small head green cabbage, thinly sliced |
| ½ | yellow onion, thinly sliced |
| 2 | cloves garlic, minced |
| 2 | tablespoons unsalted butter or olive oil |
| ½ | cup low-sodium chicken broth |
| 1 | tablespoon apple cider vinegar |
| 1 | teaspoon Dijon mustard |
| 1 | teaspoon salt |
| ½ | teaspoon black pepper |
| Chopped fresh parsley, optional, for garnish |
Directions
Melt butter in a large skillet over medium heat. Add onion and cook until tender, about 3-4 minutes. Add cabbage, toss to coat in butter. Cook, stirring occasionally, until tender and lightly browned, about 7-9 minutes. Add garlic and cook until fragrant, about 1 minute.
Pour in chicken broth, apple cider vinegar, mustard, salt and pepper and stir until combined. Cover and let the cabbage simmer, stirring occasionally, until tender, about 6-8 minutes.
Meanwhile, heat pork roast according to package instructions.
Divide cabbage evenly among serving bowls, and top with pork. Drizzle with remaining au jus gravy, and garnish with parsley. Serve warm.