RECIPE: Braised red cabbage with spicy pork chops

RECIPE: Red cabbage and spicy pork chops! 
  • ½ red cabbage
  • 1 red skinned apple
  • 1 red onion
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 4 tbsp red wine vinegar
  • ½ cup red wine
  • Salt and pepper
  • For the pork chop:
  • 4 meaty pork chops
  • 1 tbsp five spice mixture
  • Salt to taste
  • 2 tbsp olive oil
  • 1 tbsp butter


Slice the cabbage finely. Core the apple and cut into thin slices. Finely slice the onion.

Melt the butter and oil together in a deep pan, and add the onion and apple. Cook over gentle heat until they soften and start to turn golden (about 10 minutes.)

Add the cabbage and toss everything together over the heat until it is well mixed. Add the vinegar and red wine, stirring in well and allow the liquid to come to a gentle simmer.

Cook for about 25 minutes, stirring often until the cabbage is soft and glossy and the liquid has been absorbed.

Meanwhile prepare the pork chops. Pat them dry and rub the five spice mixture into the meat.

Heat a heavy frying pan and add the oil and butter. Place the chops in the pan, and cook over gentle heat, turning occasionally until crisp and cooked through.

To serve, pile the cabbage in heated plates and top with the pork chops. There will be cabbage leftover and this can be reheated for another meal. It is especially good fried up in a little extra butter or added to a stir fry at the last minute.

Serves 4

Wine match: cabernet blend