Ingredients
- olive oil
- 400g green cabbage, shredded
- 1 garlic clove, crushed
- 1 green apple, skin on, cut into thin (julienne) strips
- 1/3 cup (80ml) Massel chicken style liquid stock
- 1 1/2 tablespoons red wine vinegar
- 1 teaspoon shredded sage
- salt and pepper
- 4 pork cutlets, trimmed
Method
- Step 1Heat 1 tablespoon olive oil in a large non-stick frying pan over medium heat. Add the cabbage and cook for 3-4 minutes or until it starts to soften. Add the garlic and apple, along with the stock and vinegar. Cook for a further 4-5 minutes, then stir through the sage. Add salt and pepper, to taste.
- Step 2While the cabbage mixture is cooking, heat another non-stick frying pan over medium-high heat. Brush the pork cutlets with a little extra olive oil and sprinkle with salt and pepper. Cook cutlets (in batches in necessary) for 3 minutes each side or until golden and cooked to your liking.
- Step 3Divide the cabbage mixture among serving plates and top with pork cutlets. Serve with vegetables such as sauteed beetroot or salad, if desired.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
819 kj
Energy
3g
Fat Total
1g
Saturated Fat
4g
Fibre
33g
Protein
76mg
Cholesterol
190.24mg
Sodium
8g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
- Author: Kate Murdoch
- Image credit: Oliver Ford
- Publication: Taste.com.au
0