What to Cook with Pork and Cabbage: 7 Hearty & Delicious Recipes

A Classic Combo That Never Fails

Pork and cabbage is one of those timeless combinations that appears in cuisines around the world - from Chinese stir-fries to German bratwurst, Polish pierogi to Japanese gyoza. There's a reason this pairing has stood the test of time: it's affordable, filling, and absolutely delicious.

Why it works: Pork's rich, savory flavor pairs perfectly with cabbage's mild sweetness. Both ingredients are budget-friendly and cook quickly.

1. Asian Pork & Cabbage Stir-Fry (15 mins)

Quick, flavorful, and better than takeout.

Ingredients:

• 1 lb ground pork or sliced pork
• 4 cups shredded cabbage
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tsp ginger, minced
• Green onions, sesame seeds

Instructions:

1. Brown pork in a hot wok, break into pieces
2. Add garlic and ginger, cook 30 seconds
3. Add cabbage, stir-fry until slightly wilted
4. Add soy sauce and oyster sauce
5. Toss until well coated
6. Drizzle sesame oil, top with green onions

Serve over: Rice or noodles

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2. Unstuffed Cabbage Roll Skillet (25 mins)

All the flavor of cabbage rolls, none of the rolling.

Ingredients:

• 1 lb ground pork
• 4 cups chopped cabbage
• 1 can diced tomatoes
• 1 cup cooked rice
• 1 onion, diced
• 2 cloves garlic
• 1 tsp paprika
• Salt, pepper, dried dill

Instructions:

1. Brown pork with onion, drain excess fat
2. Add garlic and paprika, cook 1 minute
3. Add cabbage and tomatoes
4. Cover, simmer 15 minutes until cabbage is tender
5. Stir in cooked rice
6. Season with salt, pepper, and dill

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3. Pork & Cabbage Dumplings (45 mins)

Worth the effort - make extra to freeze.

Ingredients:

• 1 lb ground pork
• 2 cups finely chopped cabbage, salted and squeezed dry
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 green onions, minced
• 1 tsp ginger, minced
• 1 package dumpling wrappers
• Dipping sauce (soy, vinegar, chili oil)

Instructions:

1. Mix pork, cabbage, soy sauce, sesame oil, green onions, ginger
2. Place 1 tbsp filling in each wrapper
3. Fold and seal edges with water
4. Pan-fry: cook bottom until golden, add water, cover, steam
5. Serve with dipping sauce

Freezer-friendly: Freeze uncooked on a tray, then bag.

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4. Braised Pork & Cabbage (40 mins)

Low and slow comfort food.

Ingredients:

• 1.5 lbs pork shoulder, cubed
• 1 small cabbage, cut into wedges
• 1 cup chicken broth
• 1 cup apple cider or white wine
• 1 onion, sliced
• 2 tbsp whole grain mustard
• Fresh thyme, bay leaf
• Salt, pepper

Instructions:

1. Brown pork in batches, set aside
2. Sauté onion until soft
3. Add broth, cider, mustard, and herbs
4. Return pork, nestle cabbage wedges around
5. Cover, braise 30-40 minutes until pork is tender
6. Season and serve

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5. Pork & Cabbage Soup (30 mins)

Warming, filling, and freezer-friendly.

Ingredients:

• 1 lb ground pork
• 4 cups shredded cabbage
• 6 cups chicken broth
• 1 can diced tomatoes
• 2 carrots, diced
• 1 onion, diced
• 3 cloves garlic
• Italian herbs
• Salt, pepper

Instructions:

1. Brown pork with onion, drain fat
2. Add garlic, cook 1 minute
3. Add broth, tomatoes, carrots, and herbs
4. Simmer 15 minutes
5. Add cabbage, cook 10 more minutes
6. Season to taste

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6. Okonomiyaki - Japanese Cabbage Pancakes (20 mins)

Crispy, savory, and totally addictive.

Ingredients:

• 1/2 lb ground pork or bacon
• 3 cups shredded cabbage
• 1 cup flour
• 2 eggs
• 1/2 cup water or dashi
• Okonomiyaki sauce (or mix ketchup + Worcestershire)
• Japanese mayo, bonito flakes, green onions

Instructions:

1. Mix flour, eggs, and water into batter
2. Fold in cabbage
3. Cook pork in a pan, set aside
4. Pour batter into pan, top with pork
5. Cook until golden, flip carefully
6. Top with sauce, mayo, bonito, green onions

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7. Pork & Cabbage Fried Rice (15 mins)

The ultimate leftover transformer.

Ingredients:

• 1/2 lb ground pork
• 2 cups shredded cabbage
• 3 cups day-old rice
• 2 eggs, beaten
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• Garlic, ginger
• Green onions

Instructions:

1. Scramble eggs, set aside
2. Brown pork with garlic and ginger
3. Add cabbage, stir-fry until wilted
4. Add rice, break up clumps
5. Add soy sauce and eggs
6. Drizzle sesame oil, top with green onions

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The Economics

One of the most budget-friendly protein + vegetable combos you can make.

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Storage Tips

Pork:

• Fresh ground pork: 1-2 days in fridge
• Pork cuts: 3-5 days in fridge
• Frozen: 4-6 months

Cabbage:

• Whole head: 2-3 weeks in fridge
• Cut cabbage: 5-7 days (wrap tightly)
• One of the longest-lasting vegetables!

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