Ingredients

• 1 tablespoon vegetable oil
• 1 pound boneless pork , cut into thin bite-size pieces
• 1 tablespoon butter
• 0.5 heads cabbage , shredded
• 1 onion , diced
• 0.5 teaspoons caraway seeds
• salt and ground black pepper to taste
• 1.5 cups chicken broth , divided
• 1 red bell pepper , diced
• 1 green bell pepper , diced

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 Return pork to the skillet, add red and green bell peppers, and cover; cook until peppers start to soften, about 10 minutes.

Nutrition per serving