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Kassler with Red Cabbage



  • 1.

    Heat a little oil in a heavy-bottomed pot and briefly saute onion and bacon.

  • 2.

    Add cabbage and toss until it begins to wilt.

  • 3.

    Then add apples, ½ cup stock, red wine vinegar, a little salt and ground pepper. Stir well and gently cook for about 15 mins, adding a little more stock if needed.

  • 4.

    Heat a little oil in a pan and seal Kassler all over. Drain well, add to the pot in one layer and bury in the cabbage. Cover, turn heat down and simmer for about 15-20 mins, turning a couple of times and adding a little more stock if needed.

  • 5.

    When ready, remove the chops and check the cabbage for seasoning.

  • 6.

    To serve, mound the cabbage on individual plates and top with a chop and a dollop of chutney.


NB. If you can’t find Kassler, thick pork chops will do.

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Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Kassler with Red Cabbage.


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