Here is another carb-light, yet pretty special, week-end dinner.
I used some pork fillet for this dish - it's a real crowd pleaser when cooked with mushrooms, a bit of mustard, capers and cream. I fried some savoy cabbage with garlic, chilli, smokey bacon & red onion in some yummy Kalamata Olive Oil - the combination is dynamite!
Recipe for Creamy Pork & Cabbage
1/2 Savoy Cabbage - thinly sliced
2 tbsp olive oil
2 crushed garlic
1/2 a finely chopped chilli
2 strips of chopped streaky, smokey bacon
1 finely sliced red onion
Cook in a wide frying pan, when finished, keep warm in a pre-heated oven
2 tbsp butter
250g sliced white mushrooms
2 chopped garlic
1 tbsp of mustard
500g pork fillet - medium sliced
pinch of dried thyme
1 tbsp chopped capers
salt and pepper - to taste
100ml single cream
Fry the mushrooms in the olive oil & garlic until fully cooked, add pork pieces, mustard & capers
Cook until the pork is properly done.
Add cream and bring to the boil.
Take meat & mushrooms out with a slotted spoon and keep warm in a pre-heated oven
Reduce the cream by half.
Toss pork back in the pan
Arrange on plates with cabbage
Finish with chopped parsley