Prep Time:
25 mins
Cook Time:
35 mins
Total Time:
1 hr
Servings:
4
Ingredients
Directions
Heat vegetable oil in a skillet over medium heat; cook and stir pork in hot vegetable oil until browned, about 10 minutes. Transfer pork to a bowl.
Heat butter in the same skillet; cook and stir cabbage until wilted, about 5 minutes. Stir onion into cabbage and cook, stirring often, until onion is translucent, about 5 more minutes.
Sprinkle vegetables with caraway seeds and season with salt and black pepper; pour 1/2 cup chicken broth into the skillet. Raise heat to medium-high and cook until broth has nearly evaporated; pour remaining 1 cup broth into the skillet.
Return pork to the skillet, add red and green bell peppers, and cover; cook until peppers start to soften, about 10 minutes.
Nutrition Facts (per serving)
| 278 | Calories |
| 13g | Fat |
| 18g | Carbs |
| 23g | Protein |
