RED CABBAGE WITH PORT, PRUNES & ORANGE
Flavour red cabbage with port, prunes and orange for an indulgent festive side dish that delivers two of your 5-a-day. It can be made in advance and frozen for up to three months
Provided by Good Food team
Categories Side dish
Time 2h25m
Number Of Ingredients 9
Steps:
- Heat oven to 160C/140C fan/gas 3. Heat the butter in a casserole dish until sizzled to a nutty brown. Add the onion and fry for 15 mins over a medium heat until soft and starting to colour.
- Tip the remaining ingredients into a large pan and cover with a tight-fitting lid. Put in the oven for 1 hr, then stir, cover and cook for a further 1 hr until the cabbage is tender. If it looks dry, add a splash of water; if there's still liquid in the pan once cooked, turn the heat up until it evaporates. Season with a little salt and serve. Can be prepared up to three days ahead and chilled or frozen for up to three months; reheat in the microwave or in a pan on the hob.
Nutrition Facts : Calories 178 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 18 grams sugar, Fiber 6 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
PORK MEATLOAF WITH CABBAGE AND PRUNES
Steps:
- Preheat the oven to 325 degrees F.
- In a small pot, combine the prunes and wine and bring to a simmer over medium heat. Cook gently until the wine clings to the prunes, 7 to 10 minutes. Remove from the heat and let cool to room temperature.
- Place the hazelnuts on a baking sheet and toast until dark golden brown, 15 to 20 minutes. Transfer the nuts to a clean kitchen towel, gather up the sides to make a pouch, and roll them on the counter to rub off the skins. Unfurl the cloth, and roll the nuts to the edge and into a dish. When the nuts are cool, crush them to a medium grade, using a knife, a mortar and pestle, or a small food processor.
- Heat a medium skillet over medium heat and add 3 tablespoons of the butter, the onions, and 1/2 teaspoon of the salt. Cook uncovered, stirring often, until dark golden and sweet, about 20 minutes. Scrape onto a plate to cool.
- Bring a 2-quart saucepot of well-salted water to a boil.
- Blanch the cabbage leaves in the boiling water until wilted, about 1 minute each. Run the leaves under cold water to cool; shake off excess water. Cut away the thickest part of the stems. Dry the leaves and set them aside on a plate until ready to use.
- Raise the oven temperature to 350 degrees F.
- In a large bowl, combine the pork, breadcrumbs, parsnip, carrot, parsley, thyme, sage, pepper, nutmeg, eggs, the cooled onions, and the remaining 1 1/4 teaspoons salt. Mix swiftly with your hands until just combined.
- Pile the meatloaf mixture into the center of a 9-by-13-inch baking pan and pat into a long rectangular shape. Press the prunes 1/2-inch deep into the meat, like buttons running down the center of the loaf. Pull some of the meat off of each end and use it to cover the tops of the prunes.
- Cover the meatloaf with overlapping cabbage leaves. Rub the outside of the leaves with the remaining 2 tablespoons butter.
- Bake until the internal temperature reaches 160 degrees F on an instant-read thermometer, 50 minutes to 1 hour.
BRAISED RED CABBAGE WITH ORANGE
Provided by Pierre Franey
Categories weekday, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Quarter and core cabbage and shred quarters fine. There should be about 10 cups.
- Heat 2 tablespoons of butter in large saucepan and add onion. Cook, stirring, until wilted. Add cabbage, cloves, salt and pepper and cook, stirring, 5 minutes. Add orange juice and cover. Cook, stirring occasionally, about 45 minutes. Stir in remaining butter and serve.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 9 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 745 milligrams, Sugar 13 grams, TransFat 0 grams
PORK CHOPS WITH RED CABBAGE
Make and share this Pork Chops With Red Cabbage recipe from Food.com.
Provided by JoAnn
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- For Cabbage--.
- Heat oil in skillet over medium heat.
- Add cabbage, onion, apple, garlic and marjoram and cook until tender, stirring occasionally.
- Stir in balsamic vinegar.
- Season to taste with salt and pepper.
- For Pork--.
- Heat oil in another skillet over medium high heat.
- Season pork chops with salt and pepper.
- Rub with marjoram.
- Add pork chops to skillet and fry until cooked through, turning once, about 6 minutes.
- Transfer cabbage to platter.
- Place pork chops atop cabbage.
- In skillet pork chops were cooked in add chicken broth and balsamic vinegar.
- Stir with wooden spoon, scraping up any browned bits.
- Pour sauce over pork and serve.
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