23 Delicious Ground Pork and Cabbage Recipes for Every Occasion

Pork and cabbage might just be the dynamic duo your weeknight dinners have been missing! Whether you’re craving something hearty, looking for a quick fix, or aiming to impress with seasonal flavors, these 23 ground pork and cabbage recipes are your ticket to deliciousness. From savory stir-fries to comforting casseroles, there’s something here for every occasion. Let’s dive into these mouthwatering dishes that promise to spice up your meal rotation!

Spicy Ground Pork and Cabbage Stir-Fry

Picture this: a dish that packs a punch, tickles your taste buds, and leaves you wondering why you ever settled for bland. That’s right, we’re diving into a stir-fry that’s anything but ordinary.

Ingredients

• Ground pork – 1 lb
• Cabbage – 4 cups, shredded
• Soy sauce – 2 tbsp
• Sriracha – 1 tbsp
• Vegetable oil – 1 tbsp
• Garlic – 2 cloves, minced

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add ground pork to the skillet, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes.
3. Tip: Don’t overcrowd the pan to ensure the pork gets a nice sear.
4. Add minced garlic to the skillet, stirring constantly for 30 seconds until fragrant.
5. Mix in shredded cabbage, soy sauce, and sriracha. Stir-fry for 3-4 minutes until the cabbage is just wilted but still crisp.
6. Tip: Keep the heat high to avoid steaming the cabbage.
7. Remove from heat and let sit for 1 minute to allow flavors to meld.
8. Tip: A splash of lime juice before serving can add a refreshing zing.

This stir-fry is a textural dream—crunchy cabbage meets juicy pork, all coated in a sauce that’s boldly spicy and subtly sweet. Serve it over rice for a hearty meal, or wrap it in lettuce leaves for a low-carb twist.

Ground Pork and Cabbage Dumplings

Every now and then, we stumble upon a dish that’s so delightfully simple yet explosively flavorful, it’s like finding a $20 bill in last winter’s coat—welcome surprise, indeed! Today, we’re diving into the world of dumplings, but not just any dumplings; we’re talking about the kind that’ll have your taste buds doing a happy dance. Ground pork and cabbage dumplings are here to steal the show, and trust me, they’re worth every bit of the spotlight.

Ingredients

• Ground pork – 1 lb
• Cabbage – 2 cups, finely chopped
• Flour – 2 cups
• Water – ¾ cup
• Soy sauce – 2 tbsp
• Salt – ½ tsp

Instructions

1. In a large bowl, mix 2 cups of flour and ¾ cup of water to form a dough. Knead for 5 minutes until smooth. Tip: If the dough feels too sticky, add a little more flour.
2. Cover the dough with a damp cloth and let it rest for 30 minutes. This makes it easier to roll out.
3. While the dough rests, combine 1 lb of ground pork, 2 cups of finely chopped cabbage, 2 tbsp of soy sauce, and ½ tsp of salt in a bowl. Mix well. Tip: For extra flavor, let the filling sit for 10 minutes before using.
4. Roll the dough into a long rope and cut into 24 equal pieces. Roll each piece into a thin circle.
5. Place a spoonful of the pork and cabbage mixture in the center of each dough circle. Fold and seal the edges. Tip: Use a bit of water on the edges to help them stick together.
6. Bring a large pot of water to a boil. Add dumplings in batches, cooking for 5 minutes or until they float to the top.

Bite into these dumplings, and you’ll be greeted with a juicy, flavorful filling wrapped in a tender, slightly chewy dough. Serve them with a side of spicy chili oil for an extra kick, or keep it classic with a soy-vinegar dip. Either way, these dumplings are bound to disappear faster than you can say ‘more please!’

Savory Ground Pork and Cabbage Soup

Zesty and zippy, this Savory Ground Pork and Cabbage Soup is like a hug in a bowl, but with more flavor and less awkwardness. Perfect for those days when you want something hearty without the hassle, it’s a foolproof recipe that promises to warm your soul and tickle your taste buds.

Ingredients

• Ground pork – 1 lb
• Cabbage – 4 cups, chopped
• Chicken broth – 4 cups
• Garlic – 2 cloves, minced
• Soy sauce – 2 tbsp
• Olive oil – 1 tbsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add ground pork to the pot, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
4. Add chopped cabbage to the pot, stirring to combine with the pork, and cook for 3 minutes until slightly wilted.
5. Pour in chicken broth and soy sauce, bringing the mixture to a boil. Tip: For a richer flavor, you can substitute half of the chicken broth with beef broth.
6. Reduce heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld. Tip: Taste and adjust seasoning with more soy sauce if needed before serving.

Yum! This soup boasts a delightful contrast between the tender cabbage and the savory pork, all swimming in a deeply flavorful broth. Serve it with a sprinkle of green onions or a dash of chili oil for an extra kick that’ll make your taste buds dance.

Ground Pork and Cabbage Egg Rolls

Alright, let’s dive into the world of crispy, savory goodness with these ground pork and cabbage egg rolls that’ll have your taste buds doing a happy dance. Perfect for those days when you’re craving something crunchy, flavorful, and downright irresistible.

Ingredients

• Ground pork – 1 lb
• Cabbage – 2 cups, shredded
• Egg roll wrappers – 12
• Soy sauce – 2 tbsp
• Garlic – 2 cloves, minced
• Vegetable oil – 2 cups for frying

Instructions

1. In a large skillet over medium heat, cook the ground pork until no longer pink, about 5 minutes. Tip: Break it up into small pieces for even cooking.
2. Add the shredded cabbage and minced garlic to the skillet, cooking for another 3 minutes until the cabbage is slightly softened.
3. Stir in the soy sauce, mixing well to combine all the flavors. Remove from heat and let the mixture cool slightly.
4. Lay an egg roll wrapper on a clean surface, place 2 tablespoons of the pork and cabbage mixture in the center. Tip: Keep the other wrappers covered with a damp cloth to prevent drying out.
5. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a bit of water.
6. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the egg rolls in batches until golden brown, about 2-3 minutes per side. Tip: Don’t overcrowd the pot to ensure even frying.
7. Remove with a slotted spoon and drain on paper towels.

Perfectly crispy on the outside with a juicy, flavorful filling, these egg rolls are a hit every time. Serve them with a side of sweet chili sauce for an extra kick, or chop them up and toss into a salad for a crunchy twist.

Hearty Ground Pork and Cabbage Stew

Feeling chilly? Let’s turn that frown upside down with a bowl of something that hugs your insides like a warm, delicious blanket. This stew is the culinary equivalent of your favorite cozy sweater—only edible and packed with flavor.

Ingredients

• Ground pork – 1 lb
• Cabbage – 4 cups, chopped
• Chicken broth – 4 cups
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add ground pork, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in minced garlic and cook for 1 minute until fragrant. Tip: Garlic burns quickly, so keep an eye on it!
4. Add chopped cabbage, stirring to combine, and cook for 3 minutes until slightly wilted.
5. Pour in chicken broth, then season with salt and black pepper. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes. Tip: The longer it simmers, the more the flavors marry.
7. Remove from heat and let stand for 5 minutes before serving.

Ladle this hearty stew into bowls and watch as the tender cabbage and savory pork meld into a symphony of comfort. Serve with a crusty bread to sop up every last drop, or over a bed of rice for an extra filling meal.

Ground Pork and Cabbage Stuffed Peppers

Alright, let’s dive into a dish that’s as fun to make as it is to eat—stuffed peppers that pack a punch with ground pork and cabbage, because why settle for boring when you can have bold?

Ingredients

• Bell peppers – 4 large
• Ground pork – 1 lb
• Cabbage – 2 cups, shredded
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Tomato sauce – 1 cup

Instructions

1. Preheat your oven to 375°F because we’re about to turn up the heat on these peppers.
2. Slice the tops off the bell peppers and remove the seeds. Pro tip: Keep the tops for a fancy presentation or chop them up for extra flavor.
3. Heat olive oil in a pan over medium heat and sauté garlic until golden—about 30 seconds. This is where the magic starts.
4. Add ground pork, breaking it apart with a spoon, and cook until no longer pink—roughly 5 minutes. Drain any excess grease because nobody likes a soggy pepper.
5. Toss in the shredded cabbage, salt, and black pepper, cooking for another 3 minutes until the cabbage is just wilted. It’s like a quick workout for the veggies.
6. Stuff each pepper with the pork and cabbage mixture, then place them in a baking dish. Pour tomato sauce over the top for that saucy finish.
7. Bake for 25-30 minutes until the peppers are tender and the filling is bubbling. The smell will have your neighbors knocking.

Unbelievably tender peppers meet a savory, slightly sweet filling that’s a textural dream. Serve these bad boys on a bed of rice or with a side of crusty bread to sop up all that saucy goodness.

Ground Pork and Cabbage Fried Rice

Feast your eyes (and eventually your mouth) on this Ground Pork and Cabbage Fried Rice—a dish that’s as fun to make as it is to devour. Perfect for those nights when your fridge is whispering sweet nothings about leftovers, and your stomach is screaming for something spectacular.

Ingredients

• Ground pork – 1 lb
• Cabbage – 2 cups, shredded
• Cooked rice – 3 cups
• Soy sauce – 2 tbsp
• Vegetable oil – 1 tbsp
• Eggs – 2
• Green onions – ¼ cup, chopped

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add ground pork to the skillet, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Push the pork to one side of the skillet. Crack the eggs into the other side, scrambling them until just set, about 2 minutes.
4. Mix the eggs with the pork, then add the shredded cabbage. Stir-fry until the cabbage is slightly wilted, about 3 minutes. Tip: Keep the heat high to get a nice char on the cabbage.
5. Add the cooked rice and soy sauce, stirring to combine. Cook for another 3 minutes, allowing the rice to crisp up slightly. Tip: Use day-old rice for the best texture.
6. Remove from heat and sprinkle with chopped green onions.

Unbelievably satisfying, this dish boasts a perfect harmony of textures—crispy rice, tender pork, and just a hint of crunch from the cabbage. Serve it up in a bowl with a drizzle of sriracha for an extra kick, or enjoy it straight from the skillet for maximum laziness (we won’t judge).

Ground Pork and Cabbage Lettuce Wraps

Mmm, let’s talk about turning the humble ground pork and cabbage into a party in your mouth with these lettuce wraps. They’re the perfect blend of savory, crunchy, and downright delicious, proving that great things come in small (and leafy) packages.

Ingredients

• Ground pork – 1 lb
• Cabbage – 2 cups, shredded
• Soy sauce – 2 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated
• Lettuce leaves – 8 large
• Vegetable oil – 1 tbsp

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add ground pork to the skillet, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Stir in minced garlic and grated ginger, cooking until fragrant, about 30 seconds.
4. Add shredded cabbage and soy sauce to the skillet. Cook, stirring occasionally, until cabbage is tender but still crisp, about 3 minutes. Tip: Keep the heat high to avoid soggy cabbage.
5. Remove skillet from heat. Let the mixture cool slightly, about 2 minutes. Tip: This prevents the lettuce from wilting when you assemble the wraps.
6. Spoon the pork and cabbage mixture into the center of each lettuce leaf. Fold the sides over the filling and roll up from the bottom.

Now, these wraps are not just a meal; they’re a crunchy, savory adventure. Serve them with a side of extra soy sauce for dipping, or get fancy with a sprinkle of sesame seeds for that Instagram-worthy finish.

Ground Pork and Cabbage Potstickers

So, you’ve decided to embark on a culinary adventure that involves wrapping deliciousness in a delicate dough blanket, huh? Ground Pork and Cabbage Potstickers are here to test your patience and reward your taste buds in the most glorious way possible.

Ingredients

• Ground pork – 1 lb
• Cabbage – 2 cups, finely shredded
• Green onions – 3, chopped
• Soy sauce – 2 tbsp
• Sesame oil – 1 tbsp
• Potsticker wrappers – 1 pack
• Water – ½ cup
• Vegetable oil – 2 tbsp

Instructions

1. In a large bowl, mix ground pork, cabbage, green onions, soy sauce, and sesame oil until well combined. Tip: For extra flavor, let the filling sit in the fridge for 30 minutes.
2. Place a small spoonful of filling in the center of a potsticker wrapper. Wet the edges with water, fold, and pleat to seal. Tip: Don’t overfill, or you’ll have a leaky situation on your hands.
3. Heat vegetable oil in a non-stick pan over medium-high heat. Add potstickers in a single layer, flat side down, and cook until bottoms are golden brown, about 2-3 minutes.
4. Carefully add ½ cup water to the pan, cover immediately, and reduce heat to medium. Steam for 8-10 minutes. Tip: Listen for the sizzle to stop; that’s your cue they’re done.
5. Uncover and cook for another 2 minutes to crisp up the bottoms again. Serve hot.

Kick your potsticker game up a notch by serving these golden pockets of joy with a spicy dipping sauce or atop a bed of crisp lettuce for an extra crunch. The contrast between the crispy bottom and the tender, flavorful filling is nothing short of magical.

Ground Pork and Cabbage Noodle Bowl

Zesty and zippy, this Ground Pork and Cabbage Noodle Bowl is your ticket to flavor town without the passport hassle. It’s the kind of dish that makes you wonder why you ever settled for sad desk lunches.

Ingredients

• Ground pork – 1 lb
• Cabbage – 2 cups, shredded
• Noodles – 8 oz
• Soy sauce – 2 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated
• Vegetable oil – 1 tbsp
• Water – 4 cups

Instructions

1. Heat vegetable oil in a large pan over medium-high heat until shimmering, about 1 minute.
2. Add ground pork to the pan, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in minced garlic and grated ginger, cooking until fragrant, about 30 seconds.
4. Add shredded cabbage to the pan, stirring occasionally until slightly wilted, about 3 minutes.
5. Pour in soy sauce, mixing well to coat all ingredients. Cook for another 2 minutes.
6. In a separate pot, bring water to a boil. Add noodles and cook according to package instructions, usually 3-4 minutes. Tip: Salt the water like the sea for flavorful noodles.
7. Drain noodles and divide into bowls. Top with the pork and cabbage mixture. Tip: A squeeze of lime adds a bright finish.

Just like that, you’ve got a bowl that’s a crunchy, savory, slurpable masterpiece. Try topping it with a fried egg for that Instagram-worthy yolk porn.

Ground Pork and Cabbage Spring Rolls

Dive into the deliciously crispy world of these Ground Pork and Cabbage Spring Rolls, where every bite is a crunchy hug for your taste buds. Perfect for when you’re craving something fried yet secretly hoping it counts as a salad because, hey, there’s cabbage in there!

Ingredients

• Ground pork – 1 lb
• Cabbage – 2 cups, shredded
• Spring roll wrappers – 10
• Vegetable oil – 2 cups
• Soy sauce – 1 tbsp
• Garlic – 2 cloves, minced

Instructions

1. In a pan over medium heat, cook the ground pork until no pink remains, about 5 minutes.
2. Add the minced garlic and shredded cabbage to the pan, cooking for another 3 minutes until the cabbage is slightly softened.
3. Stir in the soy sauce, then remove the mixture from heat and let it cool slightly. Tip: Cooling prevents the wrappers from tearing when rolling.
4. Lay a spring roll wrapper on a clean surface, place 2 tablespoons of the pork mixture in the center, fold the sides over the filling, then roll tightly from the bottom up. Tip: Keep unused wrappers covered with a damp cloth to prevent drying.
5. Heat vegetable oil in a deep pan to 350°F. Fry the spring rolls in batches until golden brown, about 2-3 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
6. Remove with a slotted spoon and drain on paper towels.

Serve these golden beauties with a side of sweet chili sauce for dipping, and watch as the crispy exterior gives way to the savory, juicy filling inside. Perfect for game night or when you need to convince yourself that frying at home is totally worth it.

Ground Pork and Cabbage Tacos

These tacos are the weeknight hero you didn’t know you needed, turning humble ground pork and cabbage into a fiesta of flavors that’ll have your taste buds doing the cha-cha.

Ingredients

• Ground pork – 1 lb
• Cabbage – 2 cups, shredded
• Taco shells – 8
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Cumin – 1 tsp
• Garlic powder – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add ground pork to the skillet, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes.
3. Sprinkle salt, cumin, and garlic powder over the pork. Stir to combine and cook for another 2 minutes to let the flavors marry.
4. Add shredded cabbage to the skillet. Cook, stirring occasionally, until the cabbage is just wilted but still crunchy, about 3 minutes.
5. Warm taco shells according to package instructions, usually about 30 seconds in the microwave or 5 minutes in a 350°F oven.
6. Fill each taco shell with the pork and cabbage mixture. Serve immediately.

You’ll love the crunch of the cabbage against the savory pork, all hugged by a crispy taco shell. Try topping with a squeeze of lime or a dollop of sour cream for an extra zing.

Ground Pork and Cabbage Meatballs

Unbelievably easy and packed with flavor, these ground pork and cabbage meatballs are about to become your weeknight superhero. Just when you thought meatballs couldn’t get any more versatile, here they come, ready to jazz up your pasta, sandwiches, or even your breakfast plate!

Ingredients

• Ground pork – 1 lb
• Finely chopped cabbage – 1 cup
• Egg – 1
• Breadcrumbs – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the ground pork, chopped cabbage, egg, breadcrumbs, salt, and black pepper. Mix until just combined—overmixing can lead to tough meatballs.
3. Shape the mixture into 1-inch balls. Pro tip: Wet your hands slightly to prevent sticking.
4. Heat olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, about 2 minutes per side, just to get a nice crust.
5. Transfer the meatballs to the prepared baking sheet and bake for 15 minutes, or until they reach an internal temperature of 160°F.
6. Let them rest for 5 minutes before serving. This allows the juices to redistribute, ensuring every bite is moist and flavorful.

These meatballs are delightfully tender with a slight crunch from the cabbage, offering a perfect balance of flavors. Serve them over a heap of zucchini noodles for a low-carb twist or skewer them with toothpicks for a party-ready appetizer.

Ground Pork and Cabbage Casserole

Now, let’s dive into a dish that’s as fun to make as it is to eat, combining the humble ground pork and cabbage into a casserole that’ll have your taste buds doing a happy dance. It’s the kind of meal that says, ‘I’m fancy but not trying too hard,’ perfect for those nights when you want something hearty without the hassle.

Ingredients

• Ground pork – 1 lb
• Cabbage – 4 cups, shredded
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Chicken broth – 1 cup
• Heavy cream – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the casserole magic.
2. Heat olive oil in a large skillet over medium heat, then add the diced onion and minced garlic, sautéing until they’re just golden—about 3 minutes. Tip: Don’t let the garlic burn, or it’ll turn bitter.
3. Add the ground pork to the skillet, breaking it apart with a spoon, and cook until no pink remains—about 5 minutes. Season with salt and black pepper.
4. Stir in the shredded cabbage and cook for another 5 minutes, until it starts to soften. Tip: If the pan seems dry, a splash of chicken broth can prevent sticking.
5. Pour in the remaining chicken broth and heavy cream, stirring well to combine. Let the mixture simmer for 2 minutes to thicken slightly.
6. Transfer the mixture to a baking dish and bake in the preheated oven for 20 minutes, until the top is lightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Ready to serve? This casserole comes out creamy, with the cabbage adding a delightful crunch, and the pork bringing all the savory flavors. Try topping it with a sprinkle of fresh herbs or a dash of hot sauce for an extra kick.

Ground Pork and Cabbage Pancakes

Hungry for something that’s a cross between a savory pancake and a flavor-packed patty? These Ground Pork and Cabbage Pancakes are your ticket to delicious town, no passport required.

Ingredients

• Ground pork – 1 lb
• Cabbage – 2 cups, shredded
• Flour – 1 cup
• Eggs – 2
• Soy sauce – 2 tbsp
• Salt – ½ tsp
• Vegetable oil – 2 tbsp

Instructions

1. In a large bowl, mix ground pork, shredded cabbage, flour, eggs, soy sauce, and salt until well combined. Tip: For extra flavor, let the mixture sit for 10 minutes before cooking.
2. Heat vegetable oil in a large skillet over medium heat (350°F). Tip: To test if the oil is ready, drop a small bit of the mixture in; if it sizzles, you’re good to go.
3. Scoop ¼ cup of the mixture per pancake into the skillet, flattening slightly with the back of the scoop. Cook for 4 minutes on each side or until golden brown and crispy. Tip: Don’t overcrowd the skillet; cook in batches if necessary.
4. Transfer cooked pancakes to a paper towel-lined plate to drain any excess oil.

Golden and crispy on the outside, tender and juicy on the inside, these pancakes are a textural dream. Serve them with a drizzle of sriracha mayo for a spicy kick or tuck them into a soft bun for an unconventional slider experience.

Ground Pork and Cabbage Curry

Picture this: a dish so delightfully comforting, it’s like a warm hug from your grandma, if your grandma was a spicy, curry-loving chef. Ground Pork and Cabbage Curry is here to save your dinner routine from the mundane, with flavors that pop and a simplicity that’ll make you weep (with joy, obviously).

Ingredients

• Ground pork – 1 lb
• Cabbage – 2 cups, shredded
• Curry powder – 2 tbsp
• Coconut milk – 1 cup
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat (350°F) until shimmering.
2. Add minced garlic and sauté for 30 seconds, just until fragrant—don’t let it burn!
3. Toss in the ground pork, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
4. Sprinkle curry powder and salt over the pork, stirring well to coat every nook and cranny.
5. Add shredded cabbage to the skillet, mixing it into the pork until it starts to wilt, about 3 minutes.
6. Pour in coconut milk, stirring to combine, then reduce heat to low and simmer for 10 minutes, allowing flavors to meld beautifully.
7. Tip: For an extra kick, add a pinch of red pepper flakes with the curry powder.
8. Tip: If the curry seems too thick, a splash of water or more coconut milk can loosen it up.
9. Tip: Let the curry sit for 5 minutes off the heat before serving; it’ll thicken slightly and the flavors will deepen.

This curry is a textural dream—tender pork, silky cabbage, and a sauce that’s rich without being heavy. Serve it over a mound of steaming rice or scoop it up with naan for a meal that’s anything but ordinary.

Ground Pork and Cabbage Pizza

Zesty and zippy, this Ground Pork and Cabbage Pizza is here to shake up your pizza night routine with a twist that’s as unexpected as it is delicious. Imagine the savory goodness of ground pork mingling with the crisp, slightly sweet notes of cabbage, all atop a crispy crust—yes, it’s as good as it sounds.

Ingredients

• Pizza dough – 1 lb
• Ground pork – ½ lb
• Cabbage – 1 cup, shredded
• Mozzarella cheese – 1 cup, shredded
• Tomato sauce – ½ cup
• Olive oil – 1 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 475°F. A hot oven is key for that perfect crispy crust.
2. Roll out the pizza dough on a floured surface to your desired thickness. Tip: For an extra crispy edge, roll the edges slightly thicker.
3. Spread olive oil evenly over the dough, then layer on the tomato sauce, leaving a small border for the crust.
4. In a pan over medium heat, cook the ground pork with garlic, salt, and black pepper until no pink remains, about 5 minutes. Drain any excess fat.
5. Evenly distribute the cooked ground pork over the sauce, followed by the shredded cabbage and mozzarella cheese. Tip: Don’t overload the pizza to prevent a soggy middle.
6. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Tip: Rotate the pizza halfway through baking for even cooking.
7. Let the pizza cool for a couple of minutes before slicing to allow the toppings to set.

Unbelievably satisfying, each slice offers a crunchy crust with a juicy, flavorful topping that’s a delightful departure from the ordinary. Serve it with a side of spicy aioli for an extra kick that’ll have everyone reaching for seconds.

Ground Pork and Cabbage Lasagna

Craving something that twists the classic lasagna into a weeknight wonder? Ground Pork and Cabbage Lasagna is here to shake up your dinner routine with its hearty layers and sneaky veggie twist.

Ingredients

• Ground pork – 1 lb
• Cabbage – 2 cups, shredded
• Lasagna noodles – 12 pieces
• Tomato sauce – 2 cups
• Mozzarella cheese – 2 cups, shredded
• Ricotta cheese – 1 cup
• Egg – 1
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F. This ensures a perfectly bubbly cheese top.
2. Heat olive oil in a pan over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
3. Add ground pork to the pan. Cook until no longer pink, breaking it apart as it cooks, about 5 minutes.
4. Stir in shredded cabbage, salt, and black pepper. Cook until cabbage is tender, about 5 minutes. Tip: Don’t overcook the cabbage; it should still have a bit of crunch.
5. In a bowl, mix ricotta cheese and egg. This binds the layers together beautifully.
6. Spread ½ cup of tomato sauce at the bottom of a 9×13 inch baking dish. Layer 4 lasagna noodles over the sauce.
7. Top noodles with half of the pork and cabbage mixture, then half of the ricotta mixture, and ½ cup of mozzarella. Repeat layers, ending with noodles.
8. Cover the top layer with the remaining tomato sauce and mozzarella cheese. Tip: For extra crispiness, let the cheese brown slightly under the broiler for the last 2 minutes.
9. Bake covered with foil for 25 minutes, then uncovered for another 25 minutes, or until bubbly.
10. Let stand for 10 minutes before slicing. This step is crucial for neat layers.

Vibrant with layers of savory pork, tender cabbage, and gooey cheese, this lasagna is a textural dream. Serve it with a crisp salad to cut through the richness, or enjoy a slice cold the next day—if there’s any left!

Ground Pork and Cabbage Quesadillas

Alright, let’s dive into a dish that’s as fun to make as it is to eat—Ground Pork and Cabbage Quesadillas! These bad boys are the perfect mash-up of savory, crunchy, and downright delicious, proving that sometimes the best meals come from the simplest ingredients.

Ingredients

• Ground pork – 1 lb
• Cabbage – 2 cups, shredded
• Tortillas – 4
• Cheese – 1 cup, shredded
• Oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Heat 1 tbsp oil in a large skillet over medium-high heat (350°F).
2. Add ground pork to the skillet, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
3. Tip: Drain excess fat for a lighter quesadilla.
4. Add shredded cabbage and salt to the skillet, stirring occasionally, until cabbage is wilted, about 3 minutes.
5. Remove pork and cabbage mixture from the skillet and set aside.
6. Tip: Wipe the skillet clean with a paper towel to prevent burning.
7. Heat remaining 1 tbsp oil in the same skillet over medium heat.
8. Place one tortilla in the skillet, sprinkle half with cheese, top with half of the pork and cabbage mixture, then fold the tortilla over.
9. Cook until the bottom is golden brown, about 2 minutes, then flip and cook the other side for another 2 minutes.
10. Tip: Press down gently with a spatula to help the quesadilla seal.
11. Repeat with the remaining tortilla and filling.
12. Cut each quesadilla into wedges and serve hot.

Oh, the joy of biting into these quesadillas! The crispy tortilla gives way to a juicy, flavorful filling with just the right amount of crunch from the cabbage. Serve them with a dollop of sour cream or a splash of hot sauce for an extra kick.

Ground Pork and Cabbage Burgers

Venture into the realm of unconventional burgers with a twist that’ll make your taste buds do a happy dance. These Ground Pork and Cabbage Burgers are here to shake up your burger game with their juicy, flavorful, and slightly rebellious charm.

Ingredients

• Ground pork – 1 lb
• Cabbage – 2 cups, finely shredded
• Egg – 1
• Breadcrumbs – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Vegetable oil – 2 tbsp

Instructions

1. In a large bowl, combine the ground pork, shredded cabbage, egg, breadcrumbs, salt, and black pepper. Mix until just combined—overmixing can make the burgers tough.
2. Divide the mixture into 4 equal portions and shape each into a patty about ¾ inch thick. Pro tip: Make a slight indentation in the center of each patty to prevent puffing up during cooking.
3. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Carefully add the patties to the skillet. Cook for 5 minutes on the first side, or until a deep golden crust forms.
5. Flip the patties and cook for another 5 minutes, or until the internal temperature reaches 160°F on a meat thermometer. Another pro tip: Resist the urge to press down on the patties—it squeezes out the juicy goodness!
6. Transfer the burgers to a plate and let them rest for 3 minutes before serving. This allows the juices to redistribute, ensuring every bite is moist and flavorful.

Unleash these burgers on a toasted bun with your favorite toppings, or go rogue and serve them over a bed of greens for a low-carb delight. Either way, their crispy edges and tender, flavorful interior will have you questioning why all burgers aren’t made this way.

Ground Pork and Cabbage Pasta

Alright, let’s dive into a dish that’s as fun to make as it is to eat—imagine your favorite pasta getting a cozy hug from ground pork and cabbage. It’s the kind of meal that’ll have you doing a happy dance around the kitchen, guaranteed.

Ingredients

• Ground pork – 1 lb
• Cabbage – 2 cups, shredded
• Pasta – 8 oz
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Red pepper flakes – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water now means flavorful pasta later.
2. Add the pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the ground pork, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
4. Add the minced garlic, salt, black pepper, and red pepper flakes to the skillet. Stir and cook for 1 minute until fragrant.
5. Toss in the shredded cabbage and cook, stirring occasionally, until it’s wilted but still has a bit of crunch, about 3-4 minutes. Tip: Keep the heat medium to avoid burning the garlic.
6. Combine the cooked pasta with the pork and cabbage mixture in the skillet. Toss everything together until well mixed and heated through, about 2 minutes.

Ready to serve? This dish boasts a delightful contrast of textures—tender pasta, juicy pork, and crisp cabbage, all brought together with a kick of spice. Try topping it with a sprinkle of Parmesan or a squeeze of lemon for an extra flavor boost.

Ground Pork and Cabbage Pie

Today’s the day we ditch the dinner dilemma with a dish that’s as fun to make as it is to devour—Ground Pork and Cabbage Pie. Trust us, your taste buds will thank you for this savory adventure.

Ingredients

• Ground pork – 1 lb
• Cabbage – 2 cups, shredded
• Pie crust – 1, pre-made
• Egg – 1, beaten
• Salt – ½ tsp
• Pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F—because good things come to those who bake.
2. Heat olive oil in a pan over medium heat, then add the ground pork. Cook until no pink remains, about 5 minutes. Tip: Break it up as it cooks for even browning.
3. Add the shredded cabbage to the pan, cooking until it’s soft but still has a bit of crunch, about 3 minutes. Season with salt and pepper.
4. Roll out the pie crust into a 9-inch pie dish. Tip: Letting the crust sit at room temperature for 10 minutes makes it easier to handle.
5. Fill the crust with the pork and cabbage mixture, then fold the edges over the filling. Brush the crust with the beaten egg for a golden finish.
6. Bake for 25 minutes, or until the crust is golden and flaky. Tip: Rotate the pie halfway through for even baking.

This pie is a crispy, flaky dream with a juicy, flavorful heart. Serve it with a dollop of sour cream or, for a twist, a spicy mustard drizzle that’ll make it sing.

Ground Pork and Cabbage Kebabs

Oh boy, are you in for a treat with these Ground Pork and Cabbage Kebabs that’ll have your taste buds doing the cha-cha! Perfect for when you’re craving something deliciously different yet wonderfully simple.

Ingredients

• Ground pork – 1 lb
• Cabbage – 2 cups, shredded
• Soy sauce – 2 tbsp
• Garlic – 2 cloves, minced
• Skewers – 8, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, about 375°F, because we’re not just cooking, we’re creating magic.
2. In a large bowl, mix the ground pork, shredded cabbage, soy sauce, and minced garlic until they’re best friends. Tip: For extra flavor, let the mixture marinate in the fridge for 30 minutes, but who are we kidding? We’re hungry now.
3. Shape the mixture into small, kebab-friendly patties. If they’re sticking to your hands, a little water or oil on your palms will save the day.
4. Thread the patties onto the soaked skewers, leaving a little room between each for even cooking. Tip: Don’t pack them too tight, or they’ll take forever to cook, and patience is not our strong suit.
5. Grill the kebabs for about 4-5 minutes on each side, or until they’re gloriously golden and cooked through. Tip: If you’re unsure, a meat thermometer should read 160°F in the center – safety first, folks.

Unbelievably juicy with a crispy edge, these kebabs are a textural dream. Serve them over a bed of rice or wrapped in lettuce for a fun, hands-on meal that’s sure to impress.

Conclusion

Delightful as it is diverse, this roundup of 23 ground pork and cabbage recipes offers something for every taste and occasion. We hope these dishes inspire your next meal. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos