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Pork & Cabbage Rustic Bowl

Use simple ingredients to create another small-batch meal without needing a refrigerator full of leftovers.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2
Course: Dinner, Lunch
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 6 ounces cooked pork chopped or shredded
  • 2 cups thinly sliced fresh cabbage
  • 1 cup diced cooked potatoes
  • 2 tablespoons dehydrated onion
  • ½ cup chicken or vegetable broth
  • 1 tablespoon olive oil
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried parsley
  • ¼ teaspoon salt or to taste
  • Black pepper optional
Optional
  • ¼ cup dehydrated carrots rehydrated before adding
  • A small amount of cooked rice
  • Chopped fresh parsley for serving

Method
 

Start the Cabbage
  1. Heat the olive oil in a medium skillet over medium heat.
  2. Add the sliced cabbage and dehydrated onion.
  3. Cook for about 5 minutes, stirring occasionally, until the cabbage begins to soften.
Add the Broth
  1. Pour in the broth and add the garlic powder, parsley, and salt.
  2. Stir well.
  3. Cover the skillet and cook for about 8–10 minutes, until the cabbage is tender but still has some texture.
  4. If using dehydrated carrots, add them with the broth.
Add the Potatoes
  1. Stir in the cooked potatoes.
  2. Continue cooking for about 5 minutes, stirring occasionally.
  3. If the skillet becomes dry, add another splash of broth.
Add the Pork
  1. Add the cooked pork and stir everything together.
  2. Cook for another 5–7 minutes, just until the pork is heated through.
  3. Because the pork is already cooked, we're simply warming it and allowing the flavors to come together.
Finish the Bowl
  1. Remove the skillet from the heat.
  2. Drizzle the apple cider vinegar over the mixture and gently stir.
  3. Taste and adjust the salt and pepper.
  4. Divide between two bowls and garnish with fresh parsley if desired.

Notes

Kitchen Confidence
Don't overcook the cabbage.
For this bowl, I like the cabbage to remain recognizable rather than cooking it until it's completely soft.
You're looking for tender with a little texture.
Use the pork you have.
Leftover pork roast, pork chops, or pulled pork can all work.
If the pork is already seasoned, reduce the added salt and garlic powder accordingly.
What about dehydrated cabbage?
If you've dehydrated cabbage yourself, you can certainly use it here.
Because dehydrated cabbage needs additional liquid to rehydrate, I'd add it with the broth and allow it to cook until tender.
But fresh cabbage works particularly well because it gives the finished bowl some color and texture.