Braised Pork and Cabbage Salad Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Pork shanks/Bone in pork shoulder3 Pound (2 Pieces, 1 1/2 Pound Each)
 Yellow onion1 , quartered
 Carrot1 , cut into 1 inch lengths
 Celery1 , cut into 1 inch lengths
 Flat leaf parsley sprigs1
 Dijon mustard1 Tablespoon
 Red wine vinegar1⁄4 Cup (4 tbs)
 Extra virgin olive oil3⁄4 Cup (12 tbs)
 Kosher salt To Taste
 Freshly ground pepper To Taste
 Savoy cabbage1 1⁄2 Pound, finely shredded (1 Small Head)
 Red onion1⁄2 Small, thinly sliced
 Capers4 1⁄2 Tablespoon, drained, rinsed (1/4 Cup Plus 1/2 Tablespoon)

Nutrition Facts

Serving size: Complete recipe

Calories 3690 Calories from Fat 2382

% Daily Value*

Total Fat 260 g399.4%

Saturated Fat 59.7 g298.7%

Trans Fat 0 g

Cholesterol 816 mg

Sodium 2113.1 mg88%

Total Carbohydrates 67 g22.2%

Dietary Fiber 26.6 g106.3%

Sugars 20.5 g

Protein 307 g614.1%

Vitamin A 348.6% Vitamin C 373.1%

Calcium 52.9% Iron 20.7%

*Based on a 2000 Calorie diet

Directions

1. In a large saucepan, combine the pork, yellow onion, carrot, celery and parsley. Add enough water to submerge the pork. Cover and simmer over moderately low heat for 2 1/2 hours, or until very tender. Remove from the heat and let the pork cool in its liquid, about 2 hours.
2. Meanwhile, in a small bowl, whisk the mustard with the vinegar. Whisk in the olive oil and season the dressing with salt and pepper.
3. In a large bowl, toss the cabbage with the red onion, capers and 3/4 cup of the dressing and season with salt and pepper. Let stand at room temperature for 1 hour.
4. Shred the pork, discarding all of the bones and fat. Add the pork to the cabbage salad and toss well. Transfer the salad to plates and pass the remaining dressing at the table.
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