O2 Fitness Food of the Week: Cabbage

Apr 28, 2014

Cabbage is an excellent source of vitamin K, vitamin C and vitamin B6.  Along with many other nutrients, it also provides a good amount of vitamin B1, vitamin B2, folate, calcium, iron and protein. Another great benefit of cabbage is that it can provide cholesterol-lowering benefits when steamed.  Cabbage will become available at local NC farmers markets and food stands in early May and is a great way to buy fresh produce.

Pork Tenderloin with Cabbage and Apple Slaw

Makes 4 servings (serving size: 3-4 slices pork plus 1 ½ cups salad)

Head of cabbage (botanical name Brassica oleracea, or variant), with dewdrops, growing in summer garden


  • ½ tablespoon olive oil
  • 2 pork tenderloins (1 ¼ pounds total)
  • ¾ teaspoon kosher salt, divided
  • ¾ teaspoon black pepper, divided
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 small Napa cabbage (about 1 pound), quartered, cored, and thinly sliced
  • 1 crisp red apple (such as Gala or Fuji), cut into thin wedges
  • ¼ cup fresh cilantro sprigs


  • Preheat oven to 400°.  Heat oil in a large ovenproof skillet over medium-high heat.  Season pork with ½ teaspoon each salt and pepper; cook, turning occasionally, for 6-8 minutes or until browned.
  • Transfer skillet to the oven, and roast at 400° for 12-14 minutes or until pork is cooked through.  Let rest for at least 5 minutes before slicing.
  • Meanwhile, combine the vinegar, honey, and remaining salt and pepper in a large bowl.  Add the cabbage and apples; toss.  Let slaw sit for 5 minutes, tossing occasionally.  Fold in cilantro, and serve with the pork.

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