Red Cabbage with Apples and Pork
By Yankee Magazine|Mar 24 2003|
The quintessential fall recipe, as attractive as it is flavorful.
Yield
4 to 6 servings
Ingredients
2 large tart apples
2 teaspoons lemon juice
1 pound boneless pork tenderloin, cut in thin strips
5 tablespoons vegetable oil, divided
2 medium onions, thinly sliced
1 small head red cabbage, finely shredded
1/4 cup red currant jelly
3 tablespoons red wine vinegar
1 cup unsweetened apple juice
1/4 teaspoon allspice
salt and pepper to taste
Instructions
Peel, core, and slice apples, toss with lemon juice, and set aside. In a large, heavy skillet, brown the pork in 3 tablespoons oil until cooked through, then remove from skillet and drain on absorbent paper. Add remaining oil. Saute onions until soft but not brown. Add cabbage and saute, stirring often, until cabbage begins to wilt. Add apples and pork and stir well. Combine jelly, vinegar, apple juice, and seasonings and pour over cabbage, stirring to coat everything evenly. Cover tightly and simmer for 10 to 15 minutes. Do not allow to boil dry — add water if necessary.
Too sweet.
Though sweet, I found it most enjoyable and will make it again.
If you leave out the red currant jelly, it won’t be too sweet. A pinch of rosemary really gives it that rustic taste.
The secret is in the simmering of this recipe!