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

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