5 Ingredient Pork and Cabbage Skillet
Sometimes, the best recipes are the ones that are easiest to make. 5 ingredient pork and cabbage skillet is a great example of this! This dish only has 5 ingredients in it, all of which can be found at your local store. If you’re looking for something delicious but for those busy weeknights when you don’t have much time on your hands, this skillet recipe is perfect for you!
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How to Chop Cabbage
Chopping cabbage differs from chopping lettuce in that it has thicker, heavier leaves more tightly connected to the stem. Purple and green cabbages are both the same size and density, and they have a similar flavour.

Using a sharp knife, cut the cabbage in half from top to bottom. Each half may be sliced again into quarters. Next, carefully slice the cabbage into one-inch pieces. Gently separate the slices with your fingers.
What cut of pork is best for this recipe?
The best cut for this recipe is to use pork loin and then cut it into medallions. Medallions of pork are circular cuts of meat that are of an even thickness, usually around an inch thick. This will ensure that the pork is cooked evenly.
If you can’t find pork loin, feel free to use another cut of pork such as tenderloin. Just be sure to adjust the cooking time accordingly if your cuts are thicker or thinner than an inch.
What you need to make Pork and Cabbage Skillet
- 1 lb. pork loin, cut into thin medallions
- 1 tbsp olive oil
- 1 medium red onion, thinly sliced
- 1 head green cabbage, thinly sliced
- 3 tablespoons soy sauce, tamari or coconut aminos
Optional:
- Sea salt and black pepper, to taste
How to make the recipe
Heat a large, high-sided skillet over medium heat. Add the pork and season with salt and black pepper, if desired. Cook until the pork develops a golden crust on all sides and is almost cooked through, approximately 6-8 minutes. Remove from skillet and set aside
Add the olive oil to the same skillet, along with the red onion and cabbage. Season with salt and black pepper, to taste, and cook until the veggies become soft and slightly glossy, around 15-20 minutes.

Return the pork to the skillet and sprinkle with the soy sauce, tamari or coconut aminos. Cook until the pork is fully cooked through and the mixture develops a nice glaze, approximately 3-4 minutes. Remove from heat and serve immediately.
Storing the recipe
You’ll want to either eat the meal in one go or store the ingredients separately before you cook them. Cabbage can be stored or even frozen easily and once the pork is cut into medallions, you can freeze them until you are ready to make up the recipe.
Recipe tips
You may substitute the onion with a couple of shallots. They have less carbs and are more flavorful, so you may use less of them to save calories.
The recipe uses either soy sauce or tamari, which is a gluten free version. If you are avoiding the gluten, then go for tamari or even coconut aminos to add the tangy flavour to the dish.
Don’t overcook the pork medallions, which should be cooked a little pink within. Don’t worry, the USDA has approved it; you can ingest pork with a pink center. If you’re one of those people who measure temperatures, a temperature of 145-160 F is acceptable. Anything over 70 degrees C also works if you measure in celsius.
If you are looking for ideas to serve with it, normal or even cauliflower rice would work well for a weeknight dinner. You could also use the leftover cabbage to make stuffed cabbage rolls for another easy cabbage recipe.
5 Ingredient Pork and Cabbage Skillet

A simple and tasty 5 ingredient recipe with pork and cabbage made in the skillet
Ingredients
- 1 lb. pork loin, cut into thin medallions
- 1 tbsp olive oil
- 1 medium red onion, thinly sliced
- 1 head green cabbage, thinly sliced
- 3 tablespoons soy sauce, tamari or coconut aminos
Optional:
- Sea salt and black pepper, to taste
Instructions
Heat a large, high-sided skillet over medium heat. Add the pork and season with salt and black pepper, if desired. Cook until the pork develops a golden crust on all sides and is almost cooked through, approximately 6-8 minutes. Remove from skillet and set aside
Add the olive oil to the same skillet, along with the red onion and cabbage. Season with salt and black pepper, to taste, and cook until the veggies become soft and slightly glossy, around 15-20 minutes.
Return the pork to the skillet and sprinkle with the soy sauce, tamari or coconut aminos. Cook until the pork is fully cooked through and the mixture develops a nice glaze, approximately 3-4 minutes. Remove from heat and serve immediately.
Notes
Don't overcook the pork medallions, which should be cooked a little pink within. Don't worry, the USDA has approved it; you can ingest pork with a pink center. If you're one of those people who measure temperatures, a temperature of 145-160 F is acceptable. Anything over 70 degrees C also works if you measure in celsius.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 341Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 91mgSodium: 1083mgCarbohydrates: 21gFiber: 6gSugar: 10gProtein: 36g