Pork with braised red cabbage & pears

Recipe uploaded by

Mary Cadogan

3 ratings

Recipe by Mary Cadogan

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1. Put the cabbage, pears, ginger, stock and vinegar into a pan. Bring to the boil, then reduce heat. Cover, then gently cook, stirring occasionally, for 40 mins. Stir in the walnuts.
2. Split the pork fillet almost in half down its length, then open out like a book. Rub on all sides with the oil and smear with mustard. Grill for 15 mins, turning once, until the pork is browned and just cooked. Cover with foil, rest for 2 mins, then slice and serve with the cabbage.

PER SERVING

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

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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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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, salt 0.36 g

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