• Pork With Creamy Cabbage, Potatoes And Broccoli (G-F)
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Pork With Creamy Cabbage, Potatoes And Broccoli (G-F)

Pork With Creamy Cabbage, Potatoes And Broccoli (G-F)

  1. 30 mL Sour Cream Or Greek Yoghurt - PANTRY ITEM
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 100 g Green Cabbage
  4. 3 Each Gm Sage
  5. 1 Clove Garlic
  6. 150 g Free Range Pork Medallions
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 150 g Chats Potatoes
  9. 1 Each Brown Onion
  10. 75 g Broccoli
  1. 60 mL Sour Cream Or Greek Yoghurt - PANTRY ITEM
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 200 g Green Cabbage
  4. 5 Each Gm Sage
  5. 1 Clove Garlic
  6. 300 g Free Range Pork Medallions
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 300 g Chats Potatoes
  9. 1 Each Brown Onion
  10. 150 g Broccoli
  1. 90 mL Sour Cream Or Greek Yoghurt - PANTRY ITEM
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 300 g Green Cabbage
  4. 8 Each Gm Sage
  5. 2 Clove Garlic
  6. 450 g Free Range Pork Medallions
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 450 g Chats Potatoes
  9. 2 Each Brown Onion
  10. 225 g Broccoli
  1. 120 mL Sour Cream Or Greek Yoghurt - PANTRY ITEM
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 400 g Green Cabbage
  4. 10 Each Gm Sage
  5. 2 Clove Garlic
  6. 600 g Free Range Pork Medallions
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 600 g Chats Potatoes
  9. 2 Each Brown Onion
  10. 300 g Broccoli
  1. 180 mL Sour Cream Or Greek Yoghurt - PANTRY ITEM
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 600 g Green Cabbage
  4. 15 Each Gm Sage
  5. 3 Clove Garlic
  6. 900 g Free Range Pork Medallions
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 900 g Chats Potatoes
  9. 3 Each Brown Onion
  10. 450 g Broccoli

Prep:

  1. Wash and halve potatoes.
  2. Wash and thinly shred cabbage.
  3. Pop a pan of salted water on to boil.
  4. Wash, halve and thickly slice broccoli.
  5. Peel and thinly slice garlic.
  6. Wash and chop sage.
  7. Peel, half and thinly slice onions.

Method:

  1. Heat a lightly oiled grill pan or non stick frying pan over a medium heat. Add pork. Cook for about 3 to 5 minutes on each side, or until cooked to your taste.
  2. Meanwhile, boil potatoes for 6-8 minutes then add broccoli for a further 3 minutes until tender. Drain.
  3. Toss pork with a little olive oil and season with salt and pepper.
  4. Heat olive oil (1 tsp/person) in a non-stick frying pan. Add onion and cook over a medium to high heat, stirring occasionally, for about 2 to 3 minutes, or until onion is soft. Add cabbage and garlic. Cook, stirring occasionally, over a medium to low heat for about 8 to 10 minutes, or until tender. Add sour cream. Season with salt and pepper. Cook, stirring, until hot. Stir in sage.
  5. Serve pork with vegetables and cabbage mixture.
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