This braised red cabbage recipe comes from the Alsace Lorraine region of France and is delicious served with this pork in its creamy sauce.
Ingredients and Method
For the cabbage
red cabbage (1/4 of a whole one was sufficient for my family, but you may want 1/2)
1 cooking apple (or 2 eating apples)
2 tbsps cider vinegar
75ml red wine
For the pork chops
pork chops (1 per person)
75ml white wine
400ml pork stock (or chicken if you have none)
3tbsps double cream
1 1/2 tbsps Dijon mustard
- Finely shred the red cabbage and peel and roughly chop the apple. Layer them in a casserole. Add the cider vinegar and 75ml red wine. Stir in as best you can and then dot the butter set aside for the cabbage over the top.
- Cover the pan and cook on the stove over a low heat for 30 minutes.
- Meanwhile take the butter reserved for the chops and heat in a pan. Brown the chops on both sides. Add the wine and stock and cover and simmer for 20 minutes.
- Remove the chops, keep them warm, and strain the liquid. Return the liquid to the pan and bring back to the boil, cooking until reduced by 2/3.
- Add the cream and mustard and serve over a low heat, not boiling, until the sauce is thickened slightly.
- Remove the lid from the braised cabbage pan, stir and cook for a further five minutes or until the liquid is evaporated.
- Serve the pork with the sauce and braised red cabbage.
I also served mine with potatoes boulangère. Delicious.