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Kassler with Red Cabbage


  • 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


  • 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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