- 30g butter
- 2 pink lady apples, peeled, cored, cut into wedges
- 1 medium brown onion, thinly sliced
- 3 (85g) rindless shortcut bacon rashers, diced
- 2 garlic cloves, crushed
- 1 cup sparkling apple cider
- 500g green cabbage, cored, finely shredded
- 1/2 teaspoon caraway seeds
- 500g leftover roast pork (with crackling), cut into 4 thick slices (see related recipe)
- Step 1Melt butter in a large saucepan over medium-high heat. Add apples. Cook, turning occasionally, for 6 to 8 minutes or until golden and tender. Using a slotted spoon, transfer apple to a plate. Cover to keep warm.
- Step 2Add onion and bacon to pan. Cook, stirring, for 5 minutes until golden. Add garlic. Cook for 1 minute or until fragrant. Add cider. Bring to the boil. Add cabbage and caraway. Season with salt and pepper. Gently toss to coat. Arrange pork on top. Reduce heat to medium. Simmer, covered, for 10 minutes or until cabbage wilts and pork is heated through.
- Step 3Serve pork and cabbage mixture with cooked apples.
This recipe could also be served with steamed chat potatoes.
- Author: Lucy Nunes
- Image credit: Mark O'Meara
- Publication: Super Food Ideas