Autumn Cooking: Pork and cabbage peppercorn pick-me-up
- Sam Rudd
- Nov 20
- 1 min read
An Eastern European-inspired peppery pork and cabbage dish: Perky, peppery, herby, hearty and warming.
Notes
1
Mix the pork in with the sage, thyme, bay, seasoning and a glug of oil and leave to marinate.
2
In a wide, deep pan, gently fry off the leeks, celery and carrots in oil for approx 7 minutes- cracking a bit of pepper into the pan every couple of minutes. Leave the lid on the pan but stir occasionally to stop any sticking and adding a dash of water if it gets too dry and the pan start to brown.
3
Add the cabbage, lid off, and stir regularly until it starts to soften.
4
Decant the cooked veg onto a plate, turn the heat up to high and fry off the pork until brown (approx 6-8 minutes), stirring regularly.
5
Add the cooked veg back into the pan, adding the stock, paprika and seasoning, with the contents being just covered in liquid (or adding water to be so) and bring to boil. Turn the heat down to achieve a gentle simmer.
6
Leave to cook for approximately 30 minutes (or in the oven at 170c) and finish with a squeeze of lemon (or white wine vinegar, cider vinegar or cider!).
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Pork and cabbage peppercorn pick me up
Food enthusiast
Sam Rudd
An Eastern European-inspired peppery pork and cabbage dish.
Servings :
4 Servings
Calories:
Prep Time
20 min
Cooking Time
50 min
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Total Time
1 hour 10 min
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