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Pork & Cabbage - a match made in foodie heaven!

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



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



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



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

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