Main content

Pork Wrapped in Parma Ham with Red Cabbage Coleslaw

This is a great dinner party dish that always gets a WOW from guests. If you don't want to make the coleslaw, try pairing the pork with creamy mashed potatoes.


  • Pork

  • Red cabbage coleslaw


  • 1.

    Seal the pork fillet in olive oil and remove from pan. Cover a board with Parma ham. Brush each sealed pork fillet in mustard and cover in two slices of Parma ham, tucking in the sides to make a parcel. In the same pan, add the garlic, Dijon mustard, wine, stock, lemon juice and sage leaves. Add the butter and season to taste. Bring this mixture to the boil, reduce by half and allow to simmer. Return the pork to the sauce and simmer for 10 minutes

  • 2.

    To make the coleslaw, slice the cabbage as finely as possible and combine with the carrot, onion and garlic. Add olive oil, lemon juice and mayonnaise. To serve, serve slices of pork on top of a mound of red cabbage coleslaw and a generous dollop of apple sauce.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Chardonnay and Merlot are the best wines to pair with Pork Wrapped in Parma Ham with Red Cabbage Coleslaw.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine