Brett Stevens Photography
This is another favourite recipe from the autumn section on the of the www.thegreengrocersdiet and, if the Facebook comment from one of our testers is anything to go by, it's worth trying for yourself.
Facebook comment: We had the pork with red cabbage tonight. It was a lovely dinner. Neither of us had ever had red cabbage before.
Preheat the oven to 180°. On the cooktop, heat ˝ tbs of the olive oil in an ovenproof dish with a lid. Add the onions, cabbage and apple and sauté for 3 to 4 minutes, until the mixture starts to soften.
Meanwhile, in a small jar, combine the stock, vinegars, ginger, garlic, thyme and some cracked black pepper.
Add the stock mixture to the cabbage mixture, cover with the lid and cook in the oven for 25 minutes.
While that cooks, heat the remaining oil in a nonstick frypan. Add the pork and cook for 2 to 3 minutes on each side.
Transfer pork to a small baking tray and cook in the oven for 15 minutes. When it's done, wrap it loosely in aluminium foil and let it rest for 3 to 4 minutes.
Divide the cabbage between 2 serving plates, slice the pork and arrange it over the cabbage. Serve hot.
Makes 2 servings
|Prep Time:||10 mins|
|Cooking Time:||25 mins|
|Ready in:||35 mins|
|Nutritional Information - Per Serve|
|Saturated Fat||3 g|
|Total Carbohydrate||20 g|
|Total Protein||39 g|
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