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Pork With Red Cabbage Recipe
|Pork chops||4 (Use Good Sized Ones)|
|Tomato puree||10 Milliliter (About 1 Dessert Spoon)|
|Olive oil||2 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Red cabbage||1 Small|
|Water/Stock||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1861 Calories from Fat 883
% Daily Value*
Total Fat 99 g152.6%
Saturated Fat 33.4 g166.8%
Trans Fat 0.4 g
Cholesterol 377.3 mg
Sodium 1492.5 mg62.2%
Total Carbohydrates 132 g43.8%
Dietary Fiber 28 g112.1%
Sugars 60.4 g
Protein 122 g243.7%
Vitamin A 241% Vitamin C 983.4%
Calcium 61.1% Iron 72.9%
*Based on a 2000 Calorie diet
Brown sliced onion and crushed clove of garlic in the oil.
Make a roux with the flour, add stock and tomato puree.
Stir till the sauce thickens and pour over the chops.
Put on the lid and cook for about an hour in a moderate oven.
Shred the cabbage finely.
Melt the butter and cook finely sliced apple and onion in it for 5 minutes.
When thoroughly coated, add the cabbage, vinegar, stock or water, and season to taste.
Simmer, with the lid on, for about an hour.
The two dishes take roughly the same time to cook.
Serve the chops on the bed of cooked cabbage.
The strained juices can be served separately, or poured over the dish.
A garnish of sliced tomatoes or fried onion rings can be added.
Hot rice or mashed potato go well with this colourful dish or try a variation of this dish using tomato and green pepper.