Pork and cabbage casserole
It's exactly what you want on a cold wintry evening - Sally Bee's pork and cabbage casserole is full of protein and B vitamins. Just remember to trim the fat off the pork!
Ingredients
Serves 4-6
4 rashers very lean back bacon6 pork chops – fat cut off1 tablespoon olive oil1 large savoy cabbage – shredded (you can also use white cabbage)1 large onion, chopped2 cloves garlic, crushed1 apple, chopped2 large carrots½ pint / 8 fluid oz apple juice (you can use cider instead if you deserve it!)1 teaspoon caraway seedFreshly ground black pepper
Method
Preheat oven to 200°C
Cut off all visible fat from the bacon, cut into cubes and dry fry off in a large non-stick pan for 3-4 minutes
Next, add the pork chops, after you have cut off all visible fat and brown these for 2-3 minutes on each side
Pop the cooked bacon and chops into an oven proof dish and set aside
Now, put the cabbage, onion and garlic into the pan, add the tablespoon of olive and sauté for 5-6 minutes until transparent
Remove from the heat and add the cabbage mixture along with all the remaining ingredients on top of the pork. Pop on a lid and cook in the pre-heated oven for 35-40 minutes.
Delicious!