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

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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