Featured Pinch Tips Video
- 1 lb
- pork roast
- 6 c
- cabbage, shredded
- 2 Tbsp
- 3 clove
- 4 c
- long grain rice, cooked
- 1 Tbsp
- rosemary, dried
- 1 tsp
- thyme, dried
- 1/4 tsp
- sage, dried
- 2 c
- veggie bouillon cube
1Slice eggplant into 1 inch slices. Place on a thick layer of paper towles. Sprinkle generously with salt, turn over and sprinkle the other side. Let sit for 1 hour.
2Rinse with cold water. Cut into cubes.
3Shred the cabbage.
4Cut pork in 1/2 inch cubes and sprinkle with flour.
5Heat butter in skillet on Med heat.
6Saute cabbage, eggplant and onion until a carmel color starts to form. Remove and set aside.
7Heat oil in skillet on med-high heat.
8Brown pork on all sides.
9Add the cabbage mixture back to the pan.
10Add the Rosemary, Thyme, Sage and garlic.
11Drop the bouillon cube into the pan and add the water.
12Cover and simmer until the pork is done.
13Serve over the rice.