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Pork With Red Cabbage

Newman's picture
Ingredients
  Pork chops 4 (Use Good Sized Ones)
  Stock 3⁄4 Pint
  Tomato puree 10 Milliliter (About 1 Dessert Spoon)
  Olive oil 2 Tablespoon
  Flour 1 Ounce
  Garlic 1 Clove (5 gm)
  Onion 1
  Red cabbage 1 Small
  Butter 1 Ounce
  Apple 1
  Vinegar 1 Tablespoon
  Water/Stock 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Brown the chops in hot oil then place in a casserole.
Brown sliced onion and crushed clove of garlic in the oil.
Make a roux with the flour, add stock and tomato puree.
Stir till the sauce thickens and pour over the chops.
Put on the lid and cook for about an hour in a moderate oven.
Shred the cabbage finely.
Melt the butter and cook finely sliced apple and onion in it for 5 minutes.
When thoroughly coated, add the cabbage, vinegar, stock or water, and season to taste.
Simmer, with the lid on, for about an hour.
The two dishes take roughly the same time to cook.
Serve the chops on the bed of cooked cabbage.
The strained juices can be served separately, or poured over the dish.
A garnish of sliced tomatoes or fried onion rings can be added.
Hot rice or mashed potato go well with this colourful dish or try a variation of this dish using tomato and green pepper.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer

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