- 0:05 Prep
- 0:25 Cook
- 4 Servings
- Capable cooks
Get a vitamin boost with this red cabbage dish – it’s rich in dietary fibre, too.
Ingredients
- 2 tablespoons olive oil
- 2 bacon rashers, rind removed, coarsely chopped
- 500g red cabbage, hard core removed, thinly sliced
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 4 (about 200g each) pork loin cutlets
- 1 x 475g ctn Potato Mash
- 2 sprigs fresh thyme, leaves picked
Method
- Step 1Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the bacon and cook, stirring occasionally, for 3 minutes or until browned. Stir in the cabbage, vinegar and sugar, and scrape the base of the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base. Reduce heat to low. Cover and cook, stirring occasionally, for 20 minutes or until cabbage is tender. Season with salt and pepper.
- Step 2Meanwhile, season both sides of the pork with salt and pepper. Heat the remaining oil in a large non-stick frying pan over medium-high heat. Add the pork and cook for 4-5 minutes each side for medium or until cooked to your liking. Heat the mash following packet directions.
- Step 3Divide the cabbage mixture, mash and pork among serving plates. Sprinkle with thyme to serve.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1655 kj
Energy
18g
Fat Total
5.5g
Saturated Fat
7g
Fibre
36g
Protein
23g
Carbs (total)
All nutrition values are per serve
Notes
((( Variations ))) Beef with wholegrain mustard & red cabbage: Replace the pork with beef scotch fillet steaks. Serve with wholegrain mustard. Chicken with red cabbage & sweet potato mash: Replace the pork with single chicken breast fillets. Replace the potato mash with sweet potato puree. Replace the thyme with 2 tbs chopped fresh tarragon. In step 2, cook the chicken over medium heat for 5 minutes each side or until cooked through.
- Author: Alison Adams
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
