Sweet sour cabbage with pork

Sweet sour cabbage with pork

Why did I use pork instead of beef in my sweet – sour cabbage? I don’t need a better reason than the Cliff and I love the taste of Pork! Besides, It’s so widely available in lean tenderloins. Don’t get stuck in a rut- try something new!

Serves 4 (1 cup)

16 ounces extra – lean pork tenderloin, cut into bite- size pieces

½ cup chopped onion

4 cups shredded cabbage

1 cup water

½ cup SPLENDA Granular

½ cup apple cider vinegar

3 tablespoons all-purpose flour

1/8 teaspoon black pepper

In a large skillet sprayed with butter – flavored cooking spray, brown meat and onion for 6 to 8 minutes. Add cabbage and ¾ cup water. Mix well to combine. Continue cooking for 5 to 6 minutes or until cabbage is just tender. Stri9r in SPLENDA and vinegar. In a small bowl, combine remaining ¼ cup water, flour, and black pepper. Add flour, and black pepper. Add flour mixture or until mixture thickens, stirring often.

Each serving equals

HE: 3 Protein * 1 ¼ Vegetable * ¼ Bread *

12 Optional Calories

200 Calories * 4  gm Fat * 27 gm Protein *

14 gm Carbohydrate * 70 mg Sodium *

53 mg Calcium * 2 gm Fiber

DIABETIC EXCHANGES: 3 Meat * 1 Vegetables * ½ Starch