Sweet and Sour Pork with Cabbage

Pat Duran


This recipe was given to me by my friend in Michigan who uses her fresh cabbage from the garden. I think the sweet and sour is a Campbell Soup Recipe, not sure..but the addition of the cabbage is her idea..It's quick and easy and very tasty and a nice change from rice or pasta...give it a try and judge for yourself.

pinch tips: How to Brown Chicken



2 to 4


10 Min


20 Min


Stove Top


1 c
picante sauce
1 Tbsp
rice wine vinegar
2 Tbsp
minced peeled fresh ginger root
reserved pineapple juice
1 1/2 Tbsp
2 Tbsp
vegetable oil
1 1/2 lb
boneless pork tenderloin, cut into thin strips
1 medium
head of green cabbage, cut in quarters and very thinly sliced
1/4 c
apple juice
14 oz
can pineapple chunks,drained -reserve juice

Directions Step-By-Step

Stir together in a medium bowl the picante sauce, vinegar, ginger root, pineapple juice and cornstarch .Set aside.
Heat 1 Tablespoon of the oil in a large skillet over medium heat. Add the pork and stir-fry until browned and no longer pink. Remove the pork from the skillet and set aside.
Heat the remaining oil in the skillet. Add the cabbage to the pork drippings and oil and stir fry until tender crisp. Add the apple juice and cook for 5 minutes, stirring occasionally. Remove cabbage from the skillet and keep warm.
Add the picante sauce mixture to the skillet. Cook and stir over medium heat until the mixture boils and thickens. Stir in the pineapple. Return the pork strips to the skillet and cook until the mixture is hot and bubbly. Serve of the cabbage and enjoy!

About this Recipe

Course/Dish: Chicken, Vegetables, Pork
Main Ingredient: Pork
Regional Style: Asian
Other Tag: Quick & Easy