Just imagine transforming humble ground pork and crisp cabbage into 27 mouthwatering meals! Whether you’re craving quick weeknight dinners, cozy comfort food, or fresh seasonal twists, this roundup has something delicious for every home cook. Get ready to be inspired—your next family favorite awaits in this collection of easy, flavorful recipes. Let’s dive in and discover how versatile this classic combo can be!
Savory Ground Pork and Cabbage Stir-Fry
Hearty, budget-friendly, and ready in minutes, this stir-fry delivers big flavor with minimal effort. Ground pork and cabbage create a satisfying one-pan meal that’s perfect for busy weeknights. Keep it simple with pantry staples for a dish that never disappoints.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Ground pork – 1 lb
– Green cabbage – ½ head, thinly sliced
– Soy sauce – 3 tbsp
– Sesame oil – 1 tbsp
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Vegetable oil – 1 tbsp
– Red pepper flakes – ½ tsp
Instructions
1. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add ground pork to the hot skillet, breaking it into small pieces with a spatula.
3. Cook pork for 5–7 minutes, stirring occasionally, until no pink remains and it’s lightly browned.
4. Push pork to one side of the skillet, then add garlic, ginger, and red pepper flakes to the empty space.
5. Sauté aromatics for 30 seconds until fragrant, then mix them into the pork.
6. Add sliced cabbage to the skillet, stirring to combine with the pork mixture.
7. Cook cabbage for 4–5 minutes, stirring frequently, until it wilts and softens but retains a slight crunch.
8. Pour soy sauce and sesame oil over the stir-fry, tossing everything to coat evenly.
9. Continue cooking for 2 more minutes to let the flavors meld, then remove from heat.
10. Serve immediately while hot.
Warm and savory, this stir-fry offers tender pork with crisp-tender cabbage in a salty, umami-rich sauce. The sesame oil adds a nutty depth that balances the heat from the pepper flakes. For a creative twist, spoon it over steamed rice or stuff it into lettuce wraps for a low-carb meal.
Hearty Pork and Cabbage Soup
Frosty days call for a steaming bowl of comfort. This soup combines savory pork with tender cabbage for a simple, satisfying meal. It’s easy to make and perfect for chilly evenings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Ground pork – 1 lb
– Onion – 1, chopped
– Garlic – 3 cloves, minced
– Carrots – 2, diced
– Green cabbage – ½ head, shredded
– Chicken broth – 6 cups
– Dried thyme – 1 tsp
– Bay leaf – 1
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 1 tbsp
Instructions
1. Heat olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add ground pork to the pot. Break it up with a spoon and cook until no pink remains, 5–7 minutes.
3. Add chopped onion and minced garlic to the pot. Cook, stirring frequently, until onion is translucent, about 5 minutes.
4. Stir in diced carrots and shredded cabbage. Cook for 3 minutes to slightly soften the vegetables.
5. Pour in chicken broth, ensuring it covers the ingredients. Add dried thyme, bay leaf, salt, and black pepper.
6. Bring the soup to a boil over high heat, then reduce heat to low. Cover the pot partially with a lid.
7. Simmer the soup for 30 minutes, stirring occasionally to prevent sticking. Tip: For deeper flavor, let it simmer uncovered for the last 10 minutes to reduce slightly.
8. Remove the bay leaf from the pot and discard it. Tip: Taste the soup and adjust seasoning with more salt if needed, but avoid over-salting early on.
9. Ladle the soup into bowls while hot. Tip: For a richer finish, garnish with a sprinkle of fresh parsley or a drizzle of olive oil just before serving.
Aromatic and hearty, this soup features tender cabbage that melts into the broth, balanced by the savory richness of pork. Serve it with crusty bread for dipping, or add a dollop of sour cream to mellow the flavors. Leftovers taste even better the next day as the ingredients fully meld together.
Ground Pork Cabbage Roll Casserole
Unwrapping individual cabbage rolls can be tedious, but this casserole delivers all the cozy flavors without the fuss. Using ground pork instead of beef adds a subtle sweetness that pairs perfectly with the tangy tomato sauce. You’ll have a hearty, satisfying meal ready in about an hour.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Ground pork – 1 lb
– Green cabbage – 1 small head (about 6 cups shredded)
– Onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Long-grain white rice – ½ cup, uncooked
– Crushed tomatoes – 1 (28 oz) can
– Tomato paste – 2 tbsp
– Chicken broth – 1 cup
– Olive oil – 1 tbsp
– Dried oregano – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add diced onion and cook for 3-4 minutes until translucent.
4. Add ground pork, breaking it up with a spoon, and cook for 5-6 minutes until no longer pink.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Add shredded cabbage to the skillet and cook for 5 minutes, stirring occasionally, until slightly wilted.
7. Tip: For easier shredding, cut the cabbage into quarters and remove the core before slicing thinly.
8. In a medium bowl, whisk together crushed tomatoes, tomato paste, chicken broth, oregano, salt, and black pepper.
9. Spread half of the meat and cabbage mixture evenly in a 9×13 inch baking dish.
10. Sprinkle uncooked rice evenly over the layer.
11. Top with the remaining meat and cabbage mixture.
12. Pour the tomato sauce mixture evenly over everything in the baking dish.
13. Tip: Gently shake the dish to help the sauce settle into the layers.
14. Cover tightly with aluminum foil and bake for 30 minutes.
15. Remove the foil and bake for an additional 15 minutes until the rice is tender and the top is bubbly.
16. Tip: Let the casserole rest for 10 minutes after baking—this allows the rice to fully absorb the liquid and makes serving cleaner.
Vibrant and comforting, this casserole emerges with tender cabbage and perfectly cooked rice in a rich, savory sauce. The ground pork keeps it moist while the tomato adds a bright acidity. Try serving it with a dollop of sour cream or a sprinkle of fresh parsley for extra freshness.
Spicy Szechuan Pork and Cabbage Stir-Fry
Only crave bold flavors? This Szechuan stir-fry delivers fiery heat balanced by crisp cabbage and savory pork. Ready in under 30 minutes, it’s a weeknight game-changer.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– Pork shoulder – 1 lb
– Soy sauce – 2 tbsp
– Cornstarch – 1 tbsp
– Vegetable oil – 2 tbsp
– Garlic – 3 cloves
– Ginger – 1 tbsp
– Szechuan peppercorns – 1 tsp
– Red chili flakes – 1 tsp
– Cabbage – ½ head
– Rice vinegar – 1 tbsp
Instructions
1. Slice pork shoulder into thin strips.
2. Combine pork with soy sauce and cornstarch in a bowl; marinate for 10 minutes.
3. Heat vegetable oil in a wok or large skillet over high heat until shimmering, about 1 minute.
4. Add pork to the hot oil; stir-fry until browned, 3–4 minutes.
5. Remove pork from the wok and set aside.
6. Mince garlic and ginger finely.
7. Add garlic, ginger, Szechuan peppercorns, and red chili flakes to the wok; stir-fry for 30 seconds until fragrant.
8. Slice cabbage into 1-inch pieces.
9. Add cabbage to the wok; stir-fry until edges are slightly charred, 4–5 minutes.
10. Return pork to the wok.
11. Pour in rice vinegar; toss everything together for 1 minute.
12. Serve immediately.
Dish up this stir-fry for a textural contrast of tender pork against crunchy cabbage. The numbing Szechuan peppercorns and sharp chili create a complex heat that lingers. Try it over steamed rice or tucked into lettuce wraps for a fresh twist.
Asian Pork and Cabbage Dumplings
Unwrap the joy of homemade dumplings with this straightforward recipe for Asian Pork and Cabbage Dumplings. These savory pockets are perfect for a cozy dinner or meal prep, delivering restaurant-quality flavor with minimal fuss. You’ll master the fold in no time.
Serving: 24 dumplings | Pre Time: 40 minutes | Cooking Time: 15 minutes
Ingredients
– Ground pork – 1 lb
– Green cabbage – 2 cups, finely shredded
– Green onions – 3, finely chopped
– Ginger – 1 tbsp, grated
– Garlic – 2 cloves, minced
– Soy sauce – 2 tbsp
– Sesame oil – 1 tbsp
– Dumpling wrappers – 24
– Vegetable oil – 2 tbsp
– Water – ½ cup
Instructions
1. In a large bowl, combine ground pork, shredded cabbage, chopped green onions, grated ginger, minced garlic, soy sauce, and sesame oil.
2. Mix the filling thoroughly with your hands until well combined, about 2 minutes.
3. Place 1 tablespoon of filling in the center of a dumpling wrapper.
4. Dip your finger in water and moisten the edges of the wrapper.
5. Fold the wrapper in half to form a half-moon shape, pressing the edges firmly to seal.
6. Create pleats by pinching and folding one side of the sealed edge, repeating 3-4 times for each dumpling.
7. Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat until shimmering, about 1 minute.
8. Arrange dumplings in the skillet in a single layer, pleated side up, and cook until bottoms are golden brown, 2-3 minutes.
9. Pour ½ cup of water into the skillet and immediately cover with a tight-fitting lid.
10. Steam dumplings for 8-10 minutes until wrappers are translucent and filling is cooked through.
11. Remove the lid and cook for an additional 1-2 minutes to evaporate any remaining water and crisp the bottoms.
12. Transfer dumplings to a plate and repeat with remaining dumplings using the second tablespoon of oil.
13. Serve immediately with soy sauce for dipping.
Outstandingly tender and juicy, these dumplings boast a perfect balance of savory pork and crisp cabbage. The pan-fried bottoms add a delightful crunch that contrasts with the soft steamed tops. For a creative twist, serve them with a spicy chili oil drizzle or alongside a simple cucumber salad to cut through the richness.
Ground Pork and Cabbage Stir-Fry with Ginger
Perfect for a busy weeknight, this ground pork and cabbage stir-fry comes together in under 30 minutes. Ginger adds a bright, spicy kick that cuts through the richness of the pork. You’ll have a satisfying, one-pan meal ready in no time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Ground pork – 1 lb
– Green cabbage – ½ head, thinly sliced
– Fresh ginger – 1 tbsp, minced
– Soy sauce – 3 tbsp
– Vegetable oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb ground pork to the skillet, breaking it up with a spatula into small crumbles.
3. Cook the pork for 5–7 minutes, stirring occasionally, until no pink remains and it starts to brown.
4. Tip: For deeper flavor, let the pork sit undisturbed for 1–2 minutes to develop a sear before stirring.
5. Push the cooked pork to one side of the skillet.
6. Add the remaining 1 tbsp vegetable oil to the empty side of the skillet.
7. Add 1 tbsp minced fresh ginger to the oil and cook for 30 seconds until fragrant.
8. Add ½ head of thinly sliced green cabbage to the skillet, tossing to combine with the ginger and oil.
9. Cook the cabbage for 4–5 minutes, stirring frequently, until it wilts and softens but still has a slight crunch.
10. Tip: Stir the cabbage constantly for the first minute to coat it evenly in the oil and prevent burning.
11. Combine the cabbage with the pork in the skillet, mixing thoroughly.
12. Pour 3 tbsp soy sauce over the pork and cabbage mixture.
13. Add ½ tsp salt and ¼ tsp black pepper.
14. Stir everything together and cook for 2 more minutes to let the flavors meld.
15. Tip: Taste a small piece of cabbage; if it needs more salt, add an extra pinch, but the soy sauce usually provides enough seasoning.
16. Remove the skillet from the heat.
Now, serve this stir-fry hot over steamed rice or noodles. The cabbage retains a pleasant crunch against the tender, savory pork, while the ginger offers a warm, aromatic note. For a fresh twist, top it with sliced green onions or a squeeze of lime juice just before eating.
Traditional Eastern European Cabbage Rolls with Pork
A comforting classic, these cabbage rolls feature tender pork wrapped in softened cabbage leaves, simmered in a rich tomato sauce. They’re perfect for a hearty family meal or special occasion. The recipe yields a satisfying dish with minimal fuss.Serving: 6 | Pre Time: 30 minutes | Cooking Time: 90 minutes
Ingredients
– Green cabbage – 1 head
– Ground pork – 1 lb
– Cooked white rice – 1 cup
– Onion – 1 medium, finely chopped
– Garlic – 3 cloves, minced
– Tomato sauce – 2 cups
– Chicken broth – 1 cup
– Paprika – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 2 tbsp
Instructions
1. Core the cabbage head and place it in a large pot of boiling water for 5 minutes to soften the leaves.
2. Carefully peel off 12 large leaves and trim the thick stems flat with a knife for easier rolling.
3. Heat olive oil in a skillet over medium heat and sauté onion for 5 minutes until translucent.
4. Add garlic and cook for 1 minute until fragrant, then remove from heat.
5. In a bowl, combine ground pork, cooked rice, sautéed onion mixture, paprika, salt, and black pepper.
6. Place ¼ cup of filling in the center of each cabbage leaf, fold in the sides, and roll tightly from the stem end.
7. Arrange rolls seam-side down in a single layer in a Dutch oven or large pot.
8. Pour tomato sauce and chicken broth over the rolls until they are just covered.
9. Bring to a simmer over medium-high heat, then reduce to low, cover, and cook for 1 hour 30 minutes.
10. Check after 1 hour to ensure the sauce isn’t reducing too quickly; add a splash of broth if needed.
11. Remove from heat and let rest for 10 minutes before serving to allow flavors to meld. Keep the rolls intact by handling them gently with a slotted spoon. Serve the cabbage rolls hot, spooning the savory tomato sauce over the top. The cabbage becomes melt-in-your-mouth tender while the pork filling stays moist and flavorful. Pair them with a dollop of sour cream or crusty bread for a complete Eastern European experience.
Pork and Cabbage Egg Roll in a Bowl
Ditch the wrapper and get straight to the good stuff with this deconstructed egg roll. It’s a one-pan wonder that delivers all the savory satisfaction in under 30 minutes. Perfect for a busy weeknight when you need a fast, flavorful fix.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Ground pork – 1 lb
– Green cabbage – ½ head, shredded
– Carrot – 1 large, shredded
– Garlic – 4 cloves, minced
– Ginger – 1 tbsp, grated
– Soy sauce – ¼ cup
– Sesame oil – 2 tsp
– Green onion – 3, sliced
Instructions
1. Heat a large skillet or wok over medium-high heat for 2 minutes until a drop of water sizzles.
2. Add the ground pork to the dry, hot skillet and break it apart with a spatula.
3. Cook the pork for 5-7 minutes, stirring occasionally, until it is fully browned and no pink remains.
4. Push the cooked pork to one side of the skillet, then add the minced garlic and grated ginger to the cleared space.
5. Cook the garlic and ginger for 30 seconds until fragrant, then mix them into the pork.
6. Add the shredded cabbage and carrot to the skillet, stirring to combine with the pork mixture.
7. Pour the soy sauce over the ingredients and stir thoroughly to coat everything evenly.
8. Cook the mixture for 5-7 minutes, stirring every minute, until the cabbage has wilted and softened but still has a slight crunch.
9. Remove the skillet from the heat and drizzle the sesame oil over the top, stirring once more to incorporate.
10. Transfer the mixture to serving bowls and garnish with the sliced green onions.
Warm, savory, and packed with umami from the soy sauce and sesame oil, this bowl offers a satisfying mix of tender pork and crisp-tender vegetables. For a creative twist, serve it over a bed of steamed rice or wrapped in crisp lettuce leaves for a handheld version. The simplicity of the dish lets the classic egg roll flavors shine through without any fuss.
Thai Pork and Cabbage Lettuce Wraps
Every home cook needs a quick, flavorful weeknight meal that feels special. These Thai-inspired lettuce wraps deliver bold flavor with minimal effort, combining savory pork with crisp cabbage in a fresh, hands-on package.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– Ground pork – 1 lb
– Green cabbage – 2 cups, shredded
– Butter lettuce – 1 head
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Soy sauce – 2 tbsp
– Lime juice – 2 tbsp
– Brown sugar – 1 tbsp
– Vegetable oil – 1 tbsp
– Red pepper flakes – ½ tsp
Instructions
1. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add ground pork to the skillet, breaking it into small pieces with a spatula.
3. Cook pork for 5–7 minutes until no pink remains, stirring occasionally to brown evenly.
4. Add minced garlic and grated ginger to the skillet, stirring for 1 minute until fragrant.
5. Stir in shredded cabbage and cook for 3–4 minutes until slightly wilted but still crisp.
6. Combine soy sauce, lime juice, brown sugar, and red pepper flakes in a small bowl, then pour over the pork mixture.
7. Simmer the mixture for 2–3 minutes, stirring constantly, until the sauce thickens and coats the ingredients.
8. Remove the skillet from heat and let the filling cool slightly for 5 minutes to prevent soggy lettuce.
9. Separate butter lettuce leaves, rinsing and patting them dry with a towel for sturdy wraps.
10. Spoon the pork and cabbage mixture into each lettuce leaf, filling them generously but not overflowing.
These wraps offer a satisfying contrast of warm, savory filling against cool, crisp lettuce. The tangy lime and soy sauce balance the rich pork, while the cabbage adds a refreshing crunch. Try serving them with extra lime wedges or a drizzle of sriracha for a customizable kick.
Pork and Cabbage Potstickers
Whip up these pork and cabbage potstickers for a satisfying homemade meal. They’re crispy on the bottom, tender on top, and packed with savory flavor. This recipe keeps things simple with a minimal ingredient list and straightforward steps.
Serving: 24 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– Ground pork – 1 lb
– Green cabbage – 2 cups, finely shredded
– Green onions – 3, thinly sliced
– Soy sauce – 2 tbsp
– Sesame oil – 1 tbsp
– Ginger – 1 tsp, grated
– Garlic – 2 cloves, minced
– Potsticker wrappers – 24
– Vegetable oil – 2 tbsp
– Water – ½ cup
Instructions
1. Combine ground pork, shredded cabbage, green onions, soy sauce, sesame oil, grated ginger, and minced garlic in a large bowl.
2. Mix the filling with your hands until fully incorporated, about 2 minutes.
3. Place 1 tablespoon of filling in the center of a potsticker wrapper.
4. Dip your finger in water and moisten the edges of the wrapper.
5. Fold the wrapper in half over the filling and press the edges to seal, pleating one side for a tight closure.
6. Repeat steps 3–5 until all filling and wrappers are used.
7. Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat until shimmering, about 2 minutes.
8. Arrange potstickers in the skillet, flat-side down, in a single layer without touching.
9. Cook until the bottoms are golden brown, 3–4 minutes.
10. Pour ½ cup of water into the skillet and immediately cover with a tight-fitting lid.
11. Reduce heat to medium and steam for 8–10 minutes, until the wrappers are translucent and the filling is cooked through.
12. Remove the lid and cook for 1–2 more minutes to evaporate any remaining water and recrisp the bottoms.
13. Transfer potstickers to a plate and repeat steps 7–12 with the remaining batch, using the second tablespoon of oil.
These potstickers have a satisfying crunch from the seared bottoms and a juicy, savory interior. Serve them hot with a simple dipping sauce of soy sauce and rice vinegar, or pair them with a side of steamed rice for a complete meal.
Ground Pork and Cabbage Stuffed Bell Peppers
These stuffed peppers are a hearty, one-pan meal that comes together quickly with minimal cleanup. They combine savory ground pork and tender cabbage in a satisfying package that’s perfect for weeknights. You can easily customize the filling with whatever veggies you have on hand.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Ground pork – 1 lb
– Green cabbage – 2 cups, shredded
– Bell peppers – 4 large
– Olive oil – 2 tbsp
– Garlic – 2 cloves, minced
– Salt – 1 tsp
– Black pepper – ½ tsp
– Tomato sauce – 1 cup
– Water – ½ cup
Instructions
1. Preheat your oven to 375°F.
2. Slice the tops off the bell peppers and remove the seeds and membranes.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add the ground pork to the skillet and cook for 5 minutes, breaking it up with a spoon.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Add the shredded cabbage, salt, and black pepper to the skillet.
7. Cook the mixture for 8 minutes, stirring occasionally, until the cabbage is wilted and the pork is fully browned.
8. Remove the skillet from heat and stir in ½ cup of tomato sauce.
9. Stuff each bell pepper evenly with the pork and cabbage mixture.
10. Place the stuffed peppers upright in a baking dish.
11. Pour the remaining ½ cup of tomato sauce and ½ cup of water into the bottom of the baking dish.
12. Cover the dish tightly with aluminum foil.
13. Bake the peppers for 25 minutes at 375°F.
14. Remove the foil and bake for an additional 5 minutes until the peppers are tender.
15. Let the peppers rest for 5 minutes before serving.
Keep the peppers upright while baking to prevent the filling from spilling out. Know that the filling firms up slightly as it rests, making the peppers easier to handle. Serve them over rice to soak up the savory tomato sauce, or top with a sprinkle of fresh herbs for a bright finish.
Miso Ground Pork and Napa Cabbage Soup
Every cold evening demands a bowl of this savory, umami-packed soup. Miso and ground pork create a rich base, while napa cabbage adds a tender crunch. It’s a comforting one-pot meal that comes together in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Ground pork – 1 lb
– Napa cabbage – 1 small head, chopped
– Yellow onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– White miso paste – ¼ cup
– Low-sodium chicken broth – 6 cups
– Soy sauce – 2 tbsp
– Sesame oil – 1 tbsp
– Green onions – 2, sliced
Instructions
1. Heat a large pot over medium-high heat. Add the ground pork and cook for 5–7 minutes, breaking it into small crumbles with a spoon until browned. Tip: Don’t overcrowd the pot to ensure even browning.
2. Add the diced onion to the pot and sauté for 3–4 minutes until softened.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Pour in the chicken broth and bring to a boil, then reduce heat to a simmer.
5. Add the chopped napa cabbage to the pot and simmer for 8–10 minutes until tender. Tip: Stir occasionally to prevent sticking.
6. In a small bowl, whisk the miso paste with ½ cup of hot broth from the pot until smooth.
7. Stir the miso mixture back into the pot along with the soy sauce and sesame oil. Tip: Avoid boiling after adding miso to preserve its flavor.
8. Simmer for 2 more minutes, then remove from heat.
9. Ladle the soup into bowls and garnish with sliced green onions.
Generous bowls of this soup offer a silky broth with savory pork crumbles and soft cabbage. The miso adds a deep, fermented richness that balances the slight sweetness of the napa. Serve it with a side of steamed rice or crispy wonton strips for extra texture.
Herbed Pork and Cabbage Skillet
Let’s make a quick, savory one-pan dinner. This herbed pork and cabbage skillet comes together fast with minimal cleanup. It’s a hearty, weeknight-friendly meal that’s packed with flavor.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Pork tenderloin – 1 lb
– Green cabbage – ½ head
– Olive oil – 2 tbsp
– Garlic – 3 cloves
– Dried thyme – 1 tsp
– Dried rosemary – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Chicken broth – ½ cup
Instructions
1. Cut the pork tenderloin into 1-inch cubes.
2. Slice the cabbage into ½-inch thick strips.
3. Mince the garlic.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Add the pork cubes to the skillet in a single layer.
6. Sear the pork for 3 minutes without moving to get a good crust.
7. Flip the pork cubes and cook for another 3 minutes.
8. Remove the pork from the skillet and set aside on a plate.
9. Add the sliced cabbage to the same skillet.
10. Cook the cabbage for 5 minutes, stirring occasionally, until it begins to soften and brown.
11. Add the minced garlic, dried thyme, dried rosemary, salt, and black pepper to the skillet.
12. Stir and cook for 1 minute until fragrant.
13. Pour the chicken broth into the skillet to deglaze, scraping up any browned bits from the bottom.
14. Return the seared pork and any accumulated juices to the skillet.
15. Stir everything together and reduce heat to medium-low.
16. Simmer the mixture for 5 minutes until the pork is cooked through and the cabbage is tender.
Here, the pork stays juicy while the cabbage softens and soaks up the savory broth. The dried herbs create a warm, aromatic flavor that’s simple but satisfying. Serve it over mashed potatoes or with a crusty piece of bread to soak up the pan juices.
Garlic Pork and Cabbage Rice Bowl
Zesty and satisfying, this garlic pork and cabbage rice bowl comes together in under 30 minutes. It’s a perfect weeknight dinner that’s packed with flavor and requires minimal cleanup. You’ll love the savory combination of tender pork and crisp cabbage over fluffy rice.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Pork tenderloin – 1 lb
– Garlic – 4 cloves
– Green cabbage – ½ head
– Soy sauce – 2 tbsp
– Vegetable oil – 1 tbsp
– Cooked white rice – 4 cups
Instructions
1. Slice the pork tenderloin into ¼-inch thick strips.
2. Mince the garlic cloves finely.
3. Thinly slice the green cabbage into shreds.
4. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add the pork strips to the skillet in a single layer and cook for 3 minutes without stirring to get a good sear.
6. Flip the pork strips and cook for another 2 minutes until browned on both sides.
7. Add the minced garlic to the skillet and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
8. Add the sliced cabbage to the skillet and cook for 5 minutes, stirring occasionally, until wilted but still slightly crisp.
9. Pour the soy sauce over the pork and cabbage mixture and stir to combine, cooking for 1 more minute to let the flavors meld.
10. Divide the cooked white rice evenly among four bowls.
11. Spoon the garlic pork and cabbage mixture over the rice in each bowl.
12. Serve immediately while hot.
Perfectly balanced, this dish offers tender pork with a savory garlic punch against the slight crunch of cabbage. The soy sauce ties everything together without overpowering. Try topping it with a fried egg for extra richness or a sprinkle of sesame seeds for added texture.
Conclusion
Gathering these 27 ground pork and cabbage recipes offers endless inspiration for easy, budget-friendly meals. From classic stir-fries to cozy casseroles, there’s something for every home cook to love. We’d be delighted if you tried a recipe, shared your favorite in the comments, or pinned this roundup to your Pinterest board for later. Happy cooking!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
