Pork & Cabbage - a match made in foodie heaven!

November 18, 2017

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

Serves 3

  • 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

  • salt, pepper

  1. 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

  1. Fry the mushrooms in the olive oil & garlic until fully cooked, add pork pieces, mustard & capers

  2. Cook until the pork is properly done.  

  3. Add cream and bring to the boil.

  4. Take meat & mushrooms out with a slotted spoon and keep warm in a pre-heated oven

  5. Reduce the cream by half.

  6. Toss pork back in the pan

  7. Arrange on plates with cabbage

  8. Finish with chopped parsley

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CATHERINE'S
COOKING TIPS

#1 

Shop local and try to use seasonal ingredients - they will be freshest and most economical

 

#2

Buy the best you can afford - even if it means making do with less.

 

#3

Keep it simple - and as unprocessed as possible.  Butter and E.V. Olive Oil over margarine, spreads and processed vegetable oils,