Charbonnade-Style Pork with Three-Cabbage Bake

Total time: 2hr 20m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 626 Kcal


  • 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


  • 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.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

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.

Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home