Best Pork Cabbage Sandwiches Recipes

BARBECUE PORK SANDWICHES WITH CABBAGE SLAW

Barbecue Pork Sandwiches with Cabbage Slaw image

You can have the slaw on the side or you might want to put it on top of your sandwich.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 50m

Number Of Ingredients 9

Ingredients

Quick BBQ Sauce
2 pork tenderloins, 12 to 16 ounces each
Coarse salt and ground pepper
3 tablespoons mayonnaise
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
2 teaspoons light-brown sugar
5 cups finely shredded green cabbage (half a 2-pound cabbage)
4 potato rolls, or other soft sandwich rolls

Steps:

Preheat oven to 475 degrees. Divide Quick BBQ Sauce between two bowls. Use one for basting the raw meat; reserve the other for serving with sandwiches.
Place pork on a foil-lined rimmed baking sheet; season with salt and pepper. Brush generously with sauce. Roast, basting occasionally with sauce, until an instant-read thermometer registers 150 degrees, 18 to 25 minutes.
Meanwhile, make slaw: In a medium bowl, whisk together mayonnaise, vinegar, mustard, and brown sugar until smooth; season with salt and pepper. Mix in cabbage.
Thinly slice pork; serve on rolls, accompanied by slaw and reserved sauce.

PORK CABBAGE SANDWICHES

Pork Cabbage Sandwiches image

Several years ago my mom and I took a light cooking course at a local technical college. We both loved this recipe from the class and still make it often today. -Lisa Gross of Janesville, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1/4 cup reduced-sodium soy sauce
3 tablespoons beer or nonalcoholic beer
2 tablespoons diced onion
1 garlic clove, minced
1/2 teaspoon minced fresh gingerroot
1 pork tenderloin (3/4 pound), cut into 1/4-inch slices
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/8 teaspoon pepper
2 cups shredded red cabbage
1 loaf (8 ounces) French bread, halved lengthwise
Refrigerated butter-flavored spray
1/3 cup fat-free mayonnaise

Steps:

In a small bowl, combine the first five ingredients, reserving 2 tablespoons; set aside. Pour remaining marinade in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. , Meanwhile, in a small bowl, combine the olive oil, vinegar, mustard, sugar and pepper. Add cabbage; toss to coat. Cover and refrigerate., Hollow out 1/2 in. from top and bottom halves of bread (discard removed bread or save for another use). Spritz with butter-flavored spray. Broil 3-4 in. from the heat for 1-2 minutes or until toasted. Combine mayonnaise and reserved marinade; spread over bread. , Drain pork; discard marinade. In a nonstick skillet coated with cooking spray, cook pork in batches until no longer pink. Spoon cabbage mixture onto bottom half of bread; top with pork. Replace bread top. Cut into four sandwiches.

Nutrition Facts : Calories 363 calories, Fat 13g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 962mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

PORK AND CABBAGE SANDWICHES

Pork and Cabbage Sandwiches image

This recipe has a wonderful combination of pork sausage and cabbage. They are a perfect busy weeknight sandwich because it is so quick to make.-Elaine Fenton, Prescott, Arizona

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8-12 servings.

Number Of Ingredients 9

Ingredients

1 pound bulk pork sausage
7 cups shredded cabbage
1 medium onion, chopped
1 medium sweet red pepper, thinly sliced
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup sour cream
Hamburger buns or pita bread

Steps:

In a large skillet, brown sausage; drain. Add cabbage, onion, red pepper, water, salt and sugar; mix well. Cover and cook for 20 minutes or until the vegetables are tender, stirring occasionally. Stir in sour cream and heat through. Serve on buns or in pita bread.

Nutrition Facts :