About three years ago, we started participating in a CSA – a box of vegetables and fruit from local farms chosen for you each week. The second year we participated, we received more cabbage than I thought possible for a family of five to eat. In an effort to not waste a single leaf of cabbage, I went searching for cabbage recipes that didn’t include any more coleslaw and soups than we already ate. I wasn’t having a ton of luck; so, I started experimenting. This is the product of one of those experiments.
BBQ Pork & Cabbage
- Heat a large skillet on the stove top.
- Add 2 Tablespoons of olive oil.
- Saute one small chopped onion.
- Add 1 pound of ground pork to the pan.
- Brown the meat; and as it is browning, break it apart into small pieces like you would ground beef.
- Season the meat with 1/2 teaspoon of salt, 1 teaspoon of pepper, 1 Tablespoon of fennel and 1 teaspoon of garlic powder.
- When meat is fully browned, add 1 cup of BBQ sauce and 1/2 head of shredded cabbage.
- Stir as cabbage wilts.
- Heat for about 5 minutes until the sauce is bubbly and warm.
*We eat this just on our plates; but I know, that many people enjoy something like this over bread or on a bun.