Savory and Succulent Red Cabbage with Ground Pork

So Ms. Foodie took another hiatus from food blogging, and I know some of you hang on my every recipe.  So sorry, but it’s been a busy time.

For my return blog, I present a savory, succulent summer dish that is deceptively hearty.  It doesn’t require turning on an oven, and if you cook it with my recommendations, it only requires two pans.

Unfortunately, my camera card also took a hiatus, so I lost some of the prep pics–but you’re smart, you’ll get the vision!

Take half a head of red cabbage, and coarsely chop it into square-like pieces.  Line a non-stick skillet with the cabbage.  In a cast-iron skillet, cook a pound of ground pork until done, and even a bit brown and crispy.  Take the pork out of the skillet, but leave the drippings.

Mince about a 1/4 cup of fresh ginger, a 1/2 cup of onion (yellow and white are mellow), and two cloves of garlic.  Sauté the onion and ginger in the drippings until onions are clear and soft, add the garlic, and stir it in for a few minutes, but don’t overcook.

Transfer the ground pork to the cabbage-filled non-stick skillet and place the sauteed onion, ginger and garlic on top.  Here’s where the succulent comes in:  add a 12 oz. can of diced red tomatoes, then take the empty can and mix 1/2 cup soy sauce and a 1/4 cup rice vinegar together.  Add this on top of the mixture.

Place on low heat and let it slow simmer for 15 minutes.  Here’s where the savory enters: take a 10 oz. can of mandarin oranges.  Take about 1/2 the juice and add it on top of your mixture.  Throw in a few orange pieces for good measure, but not too many, as they can overpower.

Cover your mixture, lower your heat even more, and cook for another 30 minutes, until the cabbage is softened and the flavors meld.

You have a mellow, quick, yet complex dish that goes great over Jasmine rice, bread or pasta!

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