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Wednesday, April 2, 2014

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

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