Charbonnade-Style Pork with Three-Cabbage Bake


2hr 20m
Preparation/cooking time: ca. 35m + Bake: ca. 45m + Allow to brew: ca. 60m

Servings
For 4 people


Nutritional Information

Contains 626 Kcal


Ingredients

  • 1 pinch ground cloves
  • 1 dl apple juice
  • 0.5 red cabbage, finely sliced (approx. 300 g)
  • 1 cauliflower (approx. 500 g), cut into small florets
  • 400 g frozen peeled chestnuts, slightly defrosted
  • 1 dl vegetable bouillon
  • 1 broccoli (approx. 350 g), cut into small florets
  • 200 g strongly-flavoured Gruyère, coarsely grated
  • 8 very thin pork cutlets organic (approx. 500 g each)
  • oil to fry
  • 0.5 tsp. salt
  • pepper

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Instructions

  • Combine the apple juice with the clove powder, steep the red cabbage in it for approx. 1 hour and transfer to the prepared tin. Top with the chestnuts, cauliflower and broccoli. Pour over the stock and scatter over the cheese.
  • Bake for approx. 45 mins. in the centre of an oven preheated to 200°C.
  • Heat the oil in a frying pan. Fry the meat in batches for approx. 1 min. on each side, season.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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