Kassler with Red Cabbage
Recipe by Iain Hewitson from Huey's Cooking Adventures
Serves 4
Ingredients
- olive oil
- 1 onion, sliced
- 2 rindless bacon rashers, sliced
- ½ red cabbage, finely sliced
- 2 cooking apples, peeled, cored & cut into small wedges
- about 1½ cups chicken stock
- a splash of red wine vinegar
- sea salt & freshly ground pepper
- 4 x 180-200 gm Kassler (smoked pork chops), thickly sliced
- your favourite chutney
Method
- Heat a little oil in a heavy-bottomed pot and briefly saute onion and bacon.
- Add cabbage and toss until it begins to wilt.
- 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.
- 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.
- When ready, remove the chops and check the cabbage for seasoning.
- To serve, mound the cabbage on individual plates and top with a chop and a dollop of chutney.
Notes & Tips
NB. If you can’t find Kassler, thick pork chops will do.
