Remember as a kid being served up grey broccoli and bitter cabbage? Lumpy mash and tough, fatty chops? Well I don’t and this recipe is dedicated to my Mum! This stir-fried cabbage will get even the harshest critic licking their lips. Crispy bacon, toasted pine nuts, garlic and herbs make this a tasty alternative to the old sweaty socks Nanna used to make!
You will need:
Olive oil for frying
4 pork loin cutlets, trimmed of all fat
2 medium sweet potatoes
1 tbs butter for mashing
pinch of nutmeg
1/4 of a red cabbage, finely shredded
4 short rindless bacon rashers, sliced and diced
1/4 of a cup of toasted pine nuts
1 clove of garlic, finely chopped
1 small red onion, halved and sliced
4 sprigs of thyme, leaves removed from the stalks
1 tbs chopped parsley
2 tbs worcestershire sauce
1 head of broccoli, cut into florets
Salt and Pepper
Peel and cut the sweet potato in to chunks and and place in a large saucepan of salted water, bring to the boil.
Pre heat the oven to 180 degrees. Brush olive oil on both sides of the pork cutlets and season with salt and pepper. Heat a large heavy based fry pan until very hot. Fry the cutlets on each side for about 2 minutes until you get a nice golden crust. Place on a baking tray and pop in the oven for approx 10 minutes.
In the same pan, fry the bacon until nice and golden, add the onion, garlic and thyme and fry until the onion is soft. Put all the cabbage in the pan (it will seem like a lot but will shrink down fairly quickly)
and stir fry all the ingredients until the cabbage is wilted. Add the worcestershire sauce and pine nuts and reduce the heat to low. Sprinkle with parsley just before serving.
Meanwhile, steam the broccoli for 3-4 minutes until you have it nice and tender but still a lovely bright green.
Remove the pork from the oven and allow to rest for approx 5 minutes. Drain the sweet potato and mash with butter, nutmeg, salt and pepper until smooth and creamy.
Arrange all the ingredients on warm plates and tuck in!