Pork with red cabbage recipe
information
Calories per serving 340
ingredients
700 g (1 lb 9 oz) boneless pork loin
1 teaspoon sunflower oil
450 g (1 lb) red cabbage, shredded
2 red onions, sliced
1 tablespoon balsamic vinegar
1 tablespoon clear honey
1 teaspoon caraway seeds
scant 1/2 (us) cup (100 ml) red wine
300 ml (10 fl oz) pork stock
salt and freshly ground black pepper
1 teaspoon sunflower oil
450 g (1 lb) red cabbage, shredded
2 red onions, sliced
1 tablespoon balsamic vinegar
1 tablespoon clear honey
1 teaspoon caraway seeds
scant 1/2 (us) cup (100 ml) red wine
300 ml (10 fl oz) pork stock
salt and freshly ground black pepper
method
1. Rinse the pork and pat it dry. With a piece of kitchen paper wipe a large flameproof casserole dish with the oil.
2. Heat the pan and add the pork and cook over a high heat on all sides, to brown and seal.
3. Lift the pork out of the pan and set aside. Add the remaining ingredients to the pan.
4. Stir well and bring to the boil.
5. Replace the pork and cover Reduce the heat and simmer for 1 hour
6. Remove the lid of the dish and simmer, uncovered, for a further 15 minutes, so that some of the liquid evaporates.
7. Lift the pork out on to a serving platter and spoon the red cabbage mixture around the edge.
8. Serve on four warmed plates, allowing 125 g (4 1/2 oz) of pork per person.
2. Heat the pan and add the pork and cook over a high heat on all sides, to brown and seal.
3. Lift the pork out of the pan and set aside. Add the remaining ingredients to the pan.
4. Stir well and bring to the boil.
5. Replace the pork and cover Reduce the heat and simmer for 1 hour
6. Remove the lid of the dish and simmer, uncovered, for a further 15 minutes, so that some of the liquid evaporates.
7. Lift the pork out on to a serving platter and spoon the red cabbage mixture around the edge.
8. Serve on four warmed plates, allowing 125 g (4 1/2 oz) of pork per person.
serving amount
serves 4
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