Pork with braised red cabbage & pears

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• Annie

  08 December 2008

  Annie rated and commented on this recipe

  

  This was a big hit with my family - absolutely yummy. My kids won't eat pickled red cabbage and were a bit dubious about trying this, but they did and loved it. The pear and cabbage go really well together and I would do this as a vegetable dish to serve with other things too. Highly recommended!

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• Nicola

  26 February 2009

  Nicola rated and commented on this recipe

  

  The cabbage and pears were really nice, and smelt amazing when cooking because of the ginger! However, as is usual with any red cabbage dish I ever make, there was far too much cabbage (probably enough for 8 people). I used a whole, small red cabbage - perhaps half would have been sufficient!

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• Sarah

  05 March 2009

  Sarah rated and commented on this recipe

  

  I really enojyed this recipe I added a cinnamon stick to the cabbage and it tasted lovely. There was way too much cabbage for four, but i did keep it and use it another night it went nicely with a tuna steak.

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• top up, yes please

  04 January 2011

  top up, yes please commented on this recipe

  sounds fab - going to try it at weekend

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• Clauds

  15 March 2011

  Clauds rated and commented on this recipe

  

  This was really good but I wouldn't add the stock the next time. I would use more balsamic vinegar and just add water. I felt it didn't need the stock at all. Also, I let it cook for over an hour, found 40 minutes wasn't long enough.

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http://www.bbcgoodfood.com/recipes/8050/

http://www.bbcgoodfood.com/recipes/8050/

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Ingredients

• 500g red cabbage , finely shredded
• 2 ripe pears , peeled and cut into chunks
• small piece fresh ginger , grated
• 250ml vegetable stock
• 2 tbsp balsamic vinegar
• 50g walnuts , roughly chopped
• 450g pork fillet , trimmed of all visible fat
• 2 tsp olive oil
• 2 tsp wholegrain mustard

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 45 mins

Ingredients

• 500g red cabbage , finely shredded
• 2 ripe pears , peeled and cut into chunks
• small piece fresh ginger , grated
• 250ml vegetable stock
• 2 tbsp balsamic vinegar
• 50g walnuts , roughly chopped
• 450g pork fillet , trimmed of all visible fat
• 2 tsp olive oil
• 2 tsp wholegrain mustard

PER SERVING

302 kcalories, protein 28g, carbohydrate 14g, fat 15 g, saturated fat 3g, fibre 0g, sugar 13g, salt 0.36 g

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