Pork With Braised Red Cabbage Pears Recipes

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BRAISED PORK AND CABBAGE

For a quick sauerkraut, we cooked packaged coleslaw mix with cider vinegar, onion, and caraway seeds. These flavors pair nicely with the pork and potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Number Of Ingredients 9



Braised Pork and Cabbage image

Steps:

  • In a Dutch oven (5-quart pot with a tight-fitting lid), heat 1 tablespoon oil over medium-high. Generously sprinkle pork with salt and pepper. Cook until golden brown, about 3 minutes per side. Remove pork.
  • Reduce heat to medium-low. Add remaining tablespoon oil, onion, coleslaw mix, and garlic; season with salt and pepper. Cook, stirring frequently, until cabbage has wilted, about 10 minutes.
  • Raise heat to high. Add vinegar, caraway seeds, and 1 1/4 cups water; bring to a boil. Add potatoes, and reduce heat to a simmer. Cover, and cook until cabbage and potatoes are almost tender, about 20 minutes.
  • Return pork to pot; cover, and continue cooking until pork is just cooked through and potatoes are tender, 10 to 15 minutes more.

Nutrition Facts : Calories 471 g, Fat 21 g, Fiber 3 g, Protein 39 g

2 tablespoons olive oil
4 well-trimmed bone-in rib pork chops, 8 ounces each
Coarse salt and freshly ground pepper
1 large onion, finely chopped
1 package (1 pound) coleslaw mix
1 clove garlic, minced
3/4 cup cider vinegar
1 teaspoon caraway seeds, optional
3/4 pound small red potatoes, sliced 1/4 inch thick

PORK WITH BRAISED RED CABBAGE & PEARS

A comforting family supper dish of mustardy pork and fruity cabbage

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 9



Pork with braised red cabbage & pears image

Steps:

  • Put the cabbage, pears, ginger, stock and vinegar into a pan. Bring to the boil, then reduce heat. Cover, then gently cook, stirring occasionally, for 40 mins. Stir in the walnuts.
  • Split the pork fillet almost in half down its length, then open out like a book. Rub on all sides with the oil and smear with mustard. Grill for 15 mins, turning once, until the pork is browned and just cooked. Cover with foil, rest for 2 mins, then slice and serve with the cabbage.

Nutrition Facts : Calories 302 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Protein 28 grams protein, Sodium 0.36 milligram of sodium

500g red cabbage , finely shredded
2 ripe pears , peeled and cut into chunks
small piece fresh ginger , grated
250ml vegetable stock
2 tbsp balsamic vinegar
50g walnut , roughly chopped
450g pork fillet , trimmed of all visible fat
2 tsp olive oil
2 tsp wholegrain mustard

BRAISED PORK WITH CABBAGE AND APPLES

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h40m

Number Of Ingredients 14



Braised Pork with Cabbage and Apples image

Steps:

  • Preheat oven to 350 degrees. Season pork all over with salt and pepper. Heat 2 tablespoons oil in a large, heavy-bottomed ovenproof pot over medium-high heat. Add pork and cook until browned on all sides, turning as needed, about 8 minutes total. Remove from pot.
  • Reduce heat to medium. Add remaining 1 tablespoon oil if pan is too dry, along with onion, garlic, caraway seeds, and a splash of water. Cook, stirring occasionally, until onion is translucent, 1 to 2 minutes. Add flour and cook, stirring, 30 seconds. Add vinegar and bring to a boil, then add cider and broth and return to a boil. Add cabbage, fennel, and 1 apple. Return to a boil, then reduce to a vigorous simmer, cover, and cook 7 minutes, stirring once.
  • Add pork, nestling it into vegetables. Transfer to oven and cook, uncovered, 15 minutes. Remove pork and add remaining 2 apples, turning vegetables and pushing apples down into liquid. Return pork to pot and continue cooking until a thermometer inserted in thickest part of pork registers 138 degrees, 20 to 25 minutes more. Remove pork and let rest at least 10 minutes before slicing. If necessary, return vegetables and apples to oven and cook, covered, until fork-tender, 10 to 20 minutes more.
  • Transfer vegetables and apples to a platter. Slice pork and add to platter. Stir butter into liquid in pot, then season with salt and vinegar. Serve pork and vegetables with sauce on the side.

2 1/2 pounds boneless pork loin, tied
Coarse salt and freshly ground pepper
2 to 3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
4 cloves garlic, minced (about 2 tablespoons)
1/2 teaspoon caraway seeds
2 tablespoons all-purpose flour
1/2 cup apple-cider vinegar, plus more for sauce (optional)
1 1/2 cups apple cider
1 cup low-sodium chicken broth
1/2 head red cabbage (about 1 1/2 pounds), cut through core into 1 1/2-inch-thick wedges
2 small bulbs fennel (about 1 pound total), trimmed and cut through core into 1 1/2-inch-thick wedges
3 small red apples, such as Empire (about 1 pound total), cored and cut into 1-inch-thick wedges
1 tablespoon unsalted butter

SLOW-COOKER PORK WITH SWEET-SOUR RED CABBAGE

Featuring pork, cabbage and apples, a German-style supper brings an Oktoberfest feel to your table throughout the year.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 9h15m

Yield 6

Number Of Ingredients 7



Slow-Cooker Pork with Sweet-Sour Red Cabbage image

Steps:

  • Spray 4- to 5-quart slow cooker with cooking spray. Mix cabbage, onion, apple, brown sugar, vinegar and 1/2 teaspoon of the salt in cooker.
  • Spray 12-inch nonstick skillet with cooking spray. If pork roast comes in netting or is tied, do not remove. Sprinkle pork with remaining 1/2 teaspoon salt. Cook pork in skillet over medium-high heat 5 to 6 minutes, turning occasionally, until brown on all sides. Place pork on cabbage mixture.
  • Cover and cook on Low heat setting 7 to 9 hours.
  • Remove netting or strings from pork. Serve pork with cabbage.

Nutrition Facts : Calories 480, Carbohydrate 26 g, Cholesterol 120 mg, Fiber 2 g, Protein 41 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 24 g, TransFat 0 g

4 cups shredded red cabbage
1 medium onion, thinly sliced
1 medium apple, peeled and chopped (1 cup)
1/2 cup packed brown sugar
1/2 cup cider vinegar
1 teaspoon salt
2 1/2- to 3-pound pork boneless shoulder roast

PORK CHOPS WITH RED CABBAGE

Make and share this Pork Chops With Red Cabbage recipe from Food.com.

Provided by JoAnn

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13



Pork Chops With Red Cabbage image

Steps:

  • For Cabbage--.
  • Heat oil in skillet over medium heat.
  • Add cabbage, onion, apple, garlic and marjoram and cook until tender, stirring occasionally.
  • Stir in balsamic vinegar.
  • Season to taste with salt and pepper.
  • For Pork--.
  • Heat oil in another skillet over medium high heat.
  • Season pork chops with salt and pepper.
  • Rub with marjoram.
  • Add pork chops to skillet and fry until cooked through, turning once, about 6 minutes.
  • Transfer cabbage to platter.
  • Place pork chops atop cabbage.
  • In skillet pork chops were cooked in add chicken broth and balsamic vinegar.
  • Stir with wooden spoon, scraping up any browned bits.
  • Pour sauce over pork and serve.

2 teaspoons olive oil
1 head red cabbage, thinly sliced
1 onion, thinly sliced
2 cloves garlic, thinly sliced
1 apple, cut into small chunks
1 teaspoon dried marjoram, crumbled
2 tablespoons balsamic vinegar
1 teaspoon olive oil
4 pork loin chops, well trimmed (1/2 inch)
1 teaspoon dried marjoram
1/4 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium chicken broth
1 tablespoon balsamic vinegar

SLOW-COOKED PORK & RED CABBAGE

A wonderfully seasonal dish for Christmas entertaining - serve with a big of mashed potato and a seasonal salad

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 2h35m

Number Of Ingredients 10



Slow-cooked pork & red cabbage image

Steps:

  • Heat oven to 160C/fan 140C/gas 3. Cut the pork into thick slices, about 3cm thick. Coarsely crush the peppercorns and sprinkle over the pork along with the thyme and some salt and pepper.
  • Heat 2 tbsp oil in a large flameproof casserole, then add the onions and fry until lightly browned. Add the cabbage and stir well, then add the apples and wine and cook until the cabbage starts to soften. Finally, add the chestnuts, 1 tbsp of the jelly, salt and pepper, and bring to the boil. Cover and simmer for 5 mins.
  • Meanwhile, heat 1 tbsp of the oil in a frying pan, add the pork and fry on both sides until browned, then stir in the remaining tbsp of the jelly. Cook for a few mins until the pork is deeply browned and glistening. Arrange the pork over the cabbage. Pour a little boiling water into the frying pan, stir well to lift up all the pan juices, then pour over the pork.
  • Cover the pan tightly, then cook in the oven for 1¼-1½ hrs until the pork is very tender.

Nutrition Facts : Calories 770 calories, Fat 48 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 21 grams sugar, Fiber 7 grams fiber, Protein 49 grams protein, Sodium 0.48 milligram of sodium

1.5kg/3lb 5oz pork shoulder
1 rounded tsp black peppercorns
1 tbsp thyme leaves
3 tbsp olive oil
2 onions , chopped
1.5kg red cabbage , finely shredded
2 apples , peeled, cored and cut into eighths
425ml red wine
200g pack vacuum-packed chestnuts
2 tbsp cranberry or redcurrant jelly

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