Calico Pork and Cabbage Skillet, a dinner idea!

Cooking almost every meal we eat, is my usual kitchen style. Often requiring a bit of creative license to use what we have on hand in the pantry. When eating dinner, my husband will turn to me and say, "are you going to blog this?” And that is how a dinner idea came to be...not really a recipe, but too good, not to share.

When we sat down to dinner tonight I noticed a road runner standing in our little RV yard. 

They are actually quite friendly and not frightened of people, especially here in the park. I was hoping since it was dinner time, it was on it's way to the nearest fire ant mound to eat up a few dozen ants! Fire ants are everywhere in Texas, but then again they were everywhere in Arizona also. 

We have about three more weeks before we start back home to Wyoming. 

If the contractor is on track with the repairs to our home. I am hoping there were no more supply issues. I will be happy to get back and put my home back together. As well as replace those necessary items that got water logged, like our comfy bed! But until we hit the road, we will be here in East Texas where the weather is warm and the birds sing a beautiful song each morning as the sun is rising.

Honestly none of that has anything to do with tonight's dinner.  

Except that we are being as frugal as possible in order to get our home repaired and paid for, while living as comfortably as possible waiting out these next few weeks. The only other time I have been away from home for so long, was when we spent a year traveling as National Park Volunteers. 

Earlier in the week when I got home from the market I split up the budget pack of chops into dinner sized packages of us, it turns out it was more meat than we really needed for one dinner. So leftover pork chops found their way into tonight's dinner, plus this recipe gets a lot of vegetables on the table. Come and take a look...

Additional thoughts on this recipe:

I enjoy fried cabbage with a golden brown color, for this you will need to use all butter when you fry the cabbage. 

You could also chop up a slice of bacon and fry it with the veggie mixture...if desired!

Bread and butter is my go-to in hot weather, but rice, potatoes or quinoa would also be delicious on the side.

 

Ingredients needed for this recipe:

• leftover cooked pork chops 
• cabbage
• carrots
• onion
• garlic salt
• fresh ground pepper
• oil, butter or bacon fat

You will also need the following:

• large skillet with a lid
• kitchen knife
• cutting board
• potato peeler

Now we are ready to begin!

Calico Pork and Cabbage Skillet.

by the seat of my pants!

4-5 carrots depending upon size

1/2 medium head of cabbage

1 medium onion

1 - 2 cooked pork chops

garlic salt

fresh ground pepper

1-2 T avocado oil, butter, or bacon fat

Wash, peel and thinly slice the carrots, set aside. Peel and dice the onion, set aside. Remove outside leaves and the core from the cabbage, shred, set aside.

Heat the fat in a large skillet (I used 1 T each oil and butter) over high heat, add the prepared cabbage, carrots and onion. Season generously with the garlic salt and fresh ground pepper. 

Carefully toss the vegetables together, and let fry for a few minutes. Cover and turn the heat down to medium high and let cook for 5 - 7 minutes. 

While the vegetables are cooking, remove the bones from the pork and dice into small pieces, set aside.

Remove the cover and stir in the diced pork meat. Cover once again and let cook another 3 - 5 minutes or until the vegetables are done to your liking. Serve.

Storage options for Calico Pork and Cabbage Skillet. Store covered in the refrigerator for up to three days. I do not recommend freezing this dish.

UPDATE:  For your convenience, a "copy and paste" version of Calico Pork and Cabbage Skillet has been included below. 

You may also enjoy: 

Red Onion Chicken. 

#eatmorevegetables!

#wholefoodingredients

#scratchmadefoodforyourfamily

#adinneridea

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Printable "copy and paste" version:

Calico Pork and Cabbage Skillet.

by the seat of my pants!

4-5 carrots depending upon size

1/2 medium head of cabbage

1 medium onion

1 - 2 cooked pork chops

garlic salt

fresh ground pepper

1-2 T avocado oil, butter, or bacon fat

Wash, peel and thinly slice the carrots, set aside. Peel and dice the onion, set aside. Remove outside leaves and the core from the cabbage, shred, set aside.

Heat the fat in a large skillet (I used 1 T each oil and butter) over high heat, add the prepared cabbage, carrots and onion. Season generously with the garlic salt and fresh ground pepper. 

Carefully toss the vegetables together, and let fry for a few minutes. Cover and turn the heat down to medium high and let cook for 5 - 7 minutes. 

While the vegetables are cooking, remove the bones from the pork and dice into small pieces, set aside.

Remove the cover and stir in the diced pork meat. Cover once again and let cook another 3 - 5 minutes or until the vegetables are done to your liking. Serve.

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