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Caribbean Cabbage















Low Cholesterol, Trans-fat Free, Low Carb


4 each pork chops
1 head cabbage
small head
4 each carrots
1 cup chicken broth
or broth
¼ teaspoon garlic salt
1 tablespoon allspice
1 tablespoon butter
margerine or oil
2 tablespoons water
for deglazing
1 x salt and black pepper


Brown pork steaks in butter, margerine or oil.

Set aside to cool.

Deglaze skillet with 2 tablespoon water.

Pour liquid into a 4 qt pot. Cut carots into 1/8" thick slices.

Add to pot and set pot over medium heat. Add chicken stock, garlic salt, allspice, salt and pepper to pot.

Remove any bones from the pork steaks and cut them crosswise into ¼ inch wide strips.

Add the pork strips to the pot.

Core and coarsly chop the cabbage. Add to pot.

Stir well to mix all the ingredients.

Cover the pot and allow the meat and vegetables to steam for a few minutes, but not too long.

The carrots and cabbage should still be somewhat crisp (al dente) when served.

Serve with steamed rice.

OPTIONS: Alter spices any way you like. Add, delete or substitute any of the ingredients.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 7346% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 149mg 6%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 4g
Vitamin A 207% Vitamin C 7%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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