Braising cabbage unlocks a whole new level of mellow texture.
Try the technique in this super comforting bowl, great for a chilly evening or rainy afternoon! After a quick sauté in butter, thinly sliced cabbage simmers in a seasoned blend of chicken broth and apple cider vinegar until silky and tender. It’s topped with HORMEL® SQUARE TABLE® Slow Simmered Pork Au Jus, for a tasty homestyle meal. Tip: Serve with crusty bread or mashed potatoes for extra heartiness.
Ingredients
| 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.
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