The best thing about this Peppered Pork & Purple Cabbage, besides it’s yummy and I’m using my fav other white meat and pretty purple cabbage is how easy it was! Just 5 main ingredients, and you have dinner delish! Plus, NINJAfied!
It’s that time of year when the local fruit stands are flourishing and the weather is still hot enough on the Front Range of Colorado that it makes you not want to turn on an oven or make anything that would take too long, given there is still plenty of outdoors time to be had before fall then winter descend on us like a hammer. Besides which, most all of the kiddies are back in school and as you all know that it’s our favorite time of year on the lake cuz’ we practically have it all to ourselves! Let’s here it for the girls with no kids! WOOT! WOOT!
A-ny-way…My local fruit and veggie stand (Spano’s Produce in Denver) had this beautiful purple cabbage that for some reason was calling to me, which I thought a bit odd because I’ve never had a cabbage call me by name before. Unless it was on a Rueben and then HEY’LL Yeah! And then the banana peppers chimed in with the cabbage and anyone who knows me knows I can’t resist a combo of pretty purple and green! So between those two and a few others, I came home with a sack of veggie goodness!
So honestly this Peppered Pork & Purple Cabbage was just one of those inspirational little play with your food kinda kismet things that just happened.
My veggie treasure trove sat resting on my counter for half the day just looking pretty while I looked on wistfully at veggie bliss and worked on the Cinfully Simple website pretending to be a web developer instead of a food & travel blogger—which I must admit I’m getting pre-tty good at. Thank you Emily Journey!
Later on, after my foray into Geekdom, I opened up the freezer to see what might greet me there and beg for a pairing with purple cabbage—Because as I’m sure you might imagine, not just any meat would do. WAAAAYYYYY down at the bottom of the freezer drawer past the green chiles, cheese, frozen fruit, vodka and boring ol’ chicken breasts, I found me some pork ribs that were plucked up by none other than Dr. Double Portions (Dr. DP) when she raided the “Managers Special” bin at our local grocery… Cuz’ yeah, she’s cheap like that.
Speaking of cheap, this recipe uses PBR–Yep! Pabst Blue Ribbon which being the beer snobs that we are might surprise you… But what surprised US is how refreshing this American tradition is on a hot August Day! Toes in the water and all that!
Well everyone knows that Pork and Cabbage go together—or at least those of us with a few Saxon/Germanic roots know it—so I took it upon myself to recreate an old favorite with a twist. The trick was to make the cabbage taste a bit less tangy than sauerkraut–cuz’ Dr. DP doesn’t do Sauerkraut–but still give enough zing to make it stand up and sing the German anthem. Enter Banana Peppers! These plucky little peppers have a tangy taste that’s not hot but not boring either. They add just a little more flavor to what would normally be your average German dish.
I had no idea how this was gonna turn out but I must say, the smell of this dish simmering away in my kitchen brought back memories of the Grace Lutheran Church sauerkraut suppers that I attended frequently as a child, and those were some GOOD EATS! In the end, even Dr. DP had DP’s! That’s always a sure sign of a recipe win!
Speaking of winning, did I mention how much I LOVE LOVE LOVE my winning Ninja 3 in 1 Cooking System?
It truly puts my Crockpot to shame on dishes like these! So go ahead, add a little Japanese to this German dish and we’ll call it a United Nations Gold Medal winner! Cuz hey, I did just spend the last two weeks of my life glued to the TV watching the 2016 Rio Olympics! LOVE THE OLYMPICS! Ok. That’s enough LOVE for one day. Get Cookin’!
Oh and here’s one more secret ingredient: Apple Cider Vinegar. Just add this to it’s list of fabulous uses!
Psst! This dish is also awesome for fall, St. Paddy’s Day and in any German-American household on New YearsDay because it’s good luck!
- 1-2 lbs lean pork chops or pork ribs (fat trimmed)
- 1 small head of purple cabbage
- 2-3 Banana Peppers
- 2 T apple Cider Vinegar
- 12 oz. beer
- Salt and Pepper to taste
- Place pork in bottom of crock or Ninja. Salt and pepper it.
- Course chop cabbage and place on top of pork.
- Cut banana peppers into rings and place on cabbage.
- Pour Beer over everything.
- Cook on low for 4 hours.
- Add the apple cider vinegar and cook for at least another 30 minutes to 1-hour until pork is tender and cooked through and cabbage is tender.
Peppered Pork & Purple Cabbage Pairing Suggestions
Beer: More PBR! Cheap and still great for summertime refreshment! Plus, helps you save for those school supplies!
Wine: Fontana Candida Frascati – A nice light flavorful Italian wine for the ages! Wine-Not? We have Germany and Japan, might as well add a little Italiano!