German kassler chops with red cabbage
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- Phillippa Cheifitz
- 3 to 4
- Easy
- Carb Conscious
- 20 minutes
- 20 minutes
- Alto Rouge 2010
Ingredients
- 400 g pork Kassler chops
- 1 T butter
- 1 T oil
- 1 onion, thinly sliced
- 1/2 cup apple juice
- 1/2 cup liquid chicken stock
- Sea salt and freshly ground black pepper
- 1 red apple, very thinly sliced
- For the braised red cabbage:
- 2 baby red cabbages, thinly sliced
- 25 g butter
- 4 T dry red wine
- 1 T cranberry-and-apple jelly
- Sea salt and freshly ground black pepper
Cooking Instructions
Brown the chops in the butter and oil in a pan. Remove and set side.
In the same pan, gently soften the onion, adding a little more oil if needed. Pour in the juice and stock and bring to a bubble.
Return the chops to the pan and reduce the heat. Season with black pepper. Add the sliced apple and cover.
Cook gently for 10 minutes until tender. Check seasoning.
Serve the Kassler chops with the braised cabbage.
To make the braised red cabbge, stir-fry the cabbage in a pan in the butter until well coated. Add the wine, vinegar and jelly and season.
Bring to a simmer. Stir-fry for a few minutes until the cabbage wilts and is tendercrisp. Season to taste.
Cook’s note: Serve with noodles tossed with crème fraîche and poppy seeds.
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