I grow cabbage and I pretty much always have a form of cabbage in my fridge, even if it’s just our pickled or fermented cabbage, because high fiber vegetables are super important to my family’s diet.
Chef Amy Forbis, Βι¶ΉΣ³» Executive Chef, Retail
SPAMΒ® Classic & Peanut Cabbage Stir-Fry
EntertainingIngredients
| ¼ | cup creamy SKIPPY® Peanut Butter |
| 2 | tablespoons low-sodium soy sauce |
| 1 | tablespoon rice vinegar |
| 1 | tablespoon honey or brown sugar |
| 2 | teaspoons chili crisp or sriracha, optional |
| 2 | tablespoons vegetable oil, divided |
| 1 | (12-ounce) can SPAM® classic, diced |
| 4 | cups shredded green cabbage |
| 1 | cup shredded carrots |
| 3 | green onions, sliced, whites and greens separated |
| 2 | cloves garlic, minced |
| 1 | teaspoon fresh ginger, grated |
| ⅓ | cup PLANTERS® Dry Roasted Peanuts, roughly chopped |
| Sesame seeds, optional, for garnish | |
| Lime wedges, optional, for garnish |
Directions
Whisk together peanut butter, soy sauce, rice vinegar, honey and chili crisp in a small bowl until smooth, adding warm water as needed, until a pourable sauce forms, about 2-4 tablespoons. Set aside.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add SPAM® classic and cook until golden-brown and crispy on all sides, about 5-7 minutes. Remove from pan and set aside.
Heat remaining oil, and add cabbage, carrots and white parts of green onions. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3-5 minutes. Add garlic and ginger, and cook until just fragrant, about 1 minute.
Add reserved peanut sauce mixture and SPAM® classic back to skillet, tossing gently to coat, and cook until just heated through, about 1-2 minutes.
Remove from heat, and garnish with peanuts, remaining green onions, sesame seeds and a squeeze of lime.
Bacon & Charred Cabbage Wedges
EntertainingIngredients
| 6 | slices HORMEL® BLACK LABEL® Original Bacon, chopped |
| 1 | large green cabbage, cut into 6 wedges, keeping core intact |
| 3 | tablespoons extra-virgin olive oil |
| 1½ | teaspoons salt, divided |
| ¾ | teaspoon black pepper, divided |
| 2 | tablespoons Dijon mustard |
| 1½ | tablespoons honey |
| 1 | tablespoon apple cider vinegar |
| 1 | tablespoon mayonnaise |
| ½ | cup panko breadcrumbs |
| 1 | tablespoon unsalted butter |
| ¼ | teaspoon garlic powder, optional |
| ¼ | teaspoon paprika, optional |
Directions
Preheat oven to 425°F. Heat a large oven-safe skillet over medium heat and add bacon. Cook until bacon is crispy and cooked through, about 6-8 minutes. Remove from skillet and transfer to a paper-towel-lined plate to drain, reserving about 1 tablespoon of bacon fat in the pan.
Brush cabbage wedges with olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Place into the hot skillet with bacon fat and sear until deeply charred, about 3-4 minutes. Flip cabbage and place skillet in oven to roast until the cabbage is tender, about 15-20 minutes.
Meanwhile combine mustard, honey, apple cider vinegar, mayonnaise, remaining salt and remaining pepper in a small bowl, whisking until smooth. Set aside.
Melt butter in a medium saucepan over medium heat. Add panko breadcrumbs and toast, stirring frequently, until golden-brown and crisp. Remove from heat and add garlic powder and paprika, if using.
Transfer roasted cabbage wedges to a serving platter. Drizzle with honey mustard sauce and garnish with crispy bacon and breadcrumbs. Serve warm.
Pork Roast & Braised Cabbage Bowl
Easy MealsIngredients
| 2 | packages HORMEL® SQUARE TABLE® Slow Simmered Pork Roast Au Jus |
| 1 | small head green cabbage, thinly sliced |
| ½ | yellow onion, thinly sliced |
| 2 | cloves garlic, minced |
| 2 | tablespoons unsalted butter or olive oil |
| ½ | cup low-sodium chicken broth |
| 1 | tablespoon apple cider vinegar |
| 1 | teaspoon Dijon mustard |
| 1 | teaspoon salt |
| ½ | teaspoon black pepper |
| Chopped fresh parsley, optional, for garnish |
Directions
Melt butter in a large skillet over medium heat. Add onion and cook until tender, about 3-4 minutes. Add cabbage, toss to coat in butter. Cook, stirring occasionally, until tender and lightly browned, about 7-9 minutes. Add garlic and cook until fragrant, about 1 minute.
Pour in chicken broth, apple cider vinegar, mustard, salt and pepper and stir until combined. Cover and let the cabbage simmer, stirring occasionally, until tender, about 6-8 minutes.
Meanwhile, heat pork roast according to package instructions.
Divide cabbage evenly among serving bowls, and top with pork. Drizzle with remaining au jus gravy, and garnish with parsley. Serve warm.