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Creamy pork casserole with sauteed cabbage
Creamy pork casserole with sauteed cabbage
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Prep Time:
30 minutes
Cook Time:
95 minutes
Total Time:
125 minutes
Indulgent pork and sauteed cabbage unite in a delectable casserole.
Ingredients:
  • 27.30 gm olive oil
  • 1kg Brand Pork Scotch Fillet, cut into 3cm pieces
  • 30g butter
  • 1 onion, halved and finely sliced
  • 20.00 ml plain flour
  • 250.00 ml pear cider or apple cider
  • 255.00 gm chicken stock or vegetable stock
  • 126.25 gm cream
  • 17.70 gm wholegrain mustard
  • 1 tsp thyme leaves
  • Potato mash, to serve
  • 20g butter
  • 1/4 cabbage, shredded
  • 20.00 ml sage leaves, shredded
Instructions:
  • Preheat oven to 170C (150 fan-forced). Heat half of the oil in a large non-stick frying pan over medium-high heat. Brown pork in 3 batches, adding more oil as needed. Transfer to a 6-cup casserole dish.
  • Lower the heat to medium and melt the butter in the pan. Sauté the onion, stirring occasionally, for 5 minutes until softened and slightly golden. Sprinkle the flour over the onions and cook, stirring, for 1 minute. Slowly pour in the cider and stock while stirring constantly.
  • Simmer the mixture until it's gently bubbling, then generously pour it over the pork. Cover the dish tightly with a lid or foil and bake in the oven for 1½ hours until the pork is wonderfully tender. Take it out of the oven and gently mix in the cream, mustard, and thyme. Put it back in the oven without the cover for an additional 15 minutes. Season with salt and pepper to your liking before serving.
  • Once the pork is almost done, melt butter in a large saucepan. Add cabbage and sage, toss over medium heat for 2-3 minutes until just wilted. Serve with the pork and mash.

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