Red Cabbage with Pork and New Potatoes
Tender pork meets the vibrant sweetness of braised red cabbage in this comforting dish, perfectly complemented by buttery new potatoes. This recipe for Red Cabbage with Pork and New Potatoes is a hearty, flavor-packed meal that's ideal for cozy family dinners or weekend gatherings. The pork is seared to golden perfection before being gently cooked to juicy tenderness, while the red cabbage is simmered with apple cider vinegar, brown sugar, and aromatic thyme to create a tangy-sweet side. Paired with creamy, buttery potatoes, this trio of flavors and textures ensures every bite is as satisfying as the last. Easy to prepare and packed with wholesome ingredients, this dish is a delicious way to elevate your everyday meals.
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Recipe Information
Ingredients
- 500 g pork shoulder or pork loin
- 1 head red cabbage
- 500 g new potatoes
- 60 ml apple cider vinegar
- 2 tbsp brown sugar
- 3 tbsp butter
- 1 yellow onion
- 2 garlic cloves
- 250 ml vegetable stock
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 bay leaf
- 2 sprigs fresh thyme
Instructions
Prepare the red cabbage by removing the outer leaves, cutting it into quarters, and slicing it thinly. Peel and chop the onion. Mince the garlic.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the onions and garlic, and sauté for 3-5 minutes until softened.
Add the sliced red cabbage to the pot. Stir in 60 ml of apple cider vinegar, 2 tablespoons of brown sugar, 250 ml of vegetable stock, a bay leaf, and the thyme sprigs. Bring the mixture to a boil, then lower the heat, cover, and cook for 40 minutes, stirring occasionally.
While the cabbage cooks, scrub the new potatoes and leave the skins on. Boil them in salted water for 15-20 minutes, or until tender. Drain and set aside.
Meanwhile, season the pork with 1 teaspoon of salt and 1 teaspoon of black pepper. Heat 1 tablespoon of butter in a skillet over medium-high heat. Sear the pork on all sides until golden brown, about 6-8 minutes total.
Lower the heat to medium, cover the skillet, and cook the pork for an additional 15-20 minutes until it reaches an internal temperature of 145°F (63°C). Let the pork rest for 5 minutes before slicing.
In a small saucepan, melt the remaining 2 tablespoons of butter. Toss the boiled new potatoes in the butter and season with a pinch of salt and pepper.
To serve, plate the braised red cabbage as a bed, arrange sliced pork on top, and add the buttery new potatoes on the side. Garnish with fresh thyme if desired.
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 870 mg | 38% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 20.2 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 187 mg | 14% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1734 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
