Pork with braised red cabbage & pears

Pork with braised red cabbage & pears

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(5 ratings)

Prep: 15 mins Cook: 45 mins


Serves 4
A comforting family supper dish of mustardy pork and fruity cabbage

Nutrition and extra info

Nutrition: per serving

  • kcal302
  • fat15g
  • saturates3g
  • carbs14g
  • sugars13g
  • fibre0g
  • protein28g
  • salt0.36g
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  • 500g red cabbage, finely shredded
    Red cabbage on a plate

    Red cabbage

    red cab-idge

    A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…

  • 2 ripe pears, peeled and cut into chunks



    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • small piece fresh ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 250ml vegetable stock
  • 2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 50g walnut, roughly chopped



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 450g pork fillet, trimmed of all visible fat
  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tsp wholegrain mustard


  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.

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Comments, questions and tips

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15th Mar, 2011
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.
redcard's picture
4th Jan, 2011
sounds fab - going to try it at weekend
5th Mar, 2009
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.
26th Feb, 2009
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!
8th Dec, 2008
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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