Creamy pork, apples and cabbage is a sumptuous one-pot dish from Justine Pattison that is packed with flavour but for only 346 calories per serving. The ingredients that make up the sauce just beg to be mopped up by the meat, potatoes and veg.
Although some people might turn their noses up at them, canned potatoes are an excellent and budget-friendly store cupboard stand-by. Savoy cabbage also lasts a number of days in the fridge. If you’ve got any leftover, give Hotdog Hotpot a go in which you can also use another valuable store cupboard stand-by in tinned or jarred frankfurters to make another cheap and nourishing meal.
Recipe: Creamy pork, apples and cabbage
Calories: 346 calories per serving
Book: Justine Pattison: Without the Calories – easy one pot
Prep time: Approx 15 mins
Cooking time: Approx 18 mins
Ingredients: 500g pork tenderloin fillet (trimmed and cut into roughly 2cm slices), 1 small Savoy cabbage (about 475g), 300ml cold water, 1 tbsp sunflower oil, 1 medium onion (cut into thin wedges), 2 small red eating apples (quartered, cored and sliced), 200ml dry cider, 2 tbsp cornflour, 150ml hot pork or chicken stock (made with ½ cube) 2 tsp wholegrain or Dijon mustard, 300g can peeled new potatoes (drained and halved – 180g drained weight), 3 tbsp half-fat crème fraiche, flaked sea salt, ground black pepper
Cost per portion: Approx £2.07
Method: Season the pork generously with salt and pepper, and put to one side.
Remove any damaged leaves from the cabbage and cut in half. Cut out the tough central core and then thinly shred the leaves. You should end up with about 375g of shredded cabbage.
Place the cabbage in a large non-stick wok on a medium-high heat, pour over 300ml cold water, cover with a lid or a large piece of foil and bring to the boil. Cook the cabbage for 3 ½- 5 minutes, or until just tender, stirring once. Drain in a colander.
Pour 2 teaspoons of the oil into the same wok and place over a high heat. Fry the pork in two batches for 2-3 minutes until well browned on both sides but not quite cooked through. Tip onto a plate, set aside and return the wok to the heat. Add the remaining oil and fry the onion for 3 minutes, then add the apple slices and cook for a further 2 minutes, or until the onion and apples are lightly browned.
Mix 3 tablespoons of the cider with the cornflour in a bowl until smooth. Return the pork to the pan, add the remaining cider, the stock, mustard, cornflour mixture and potatoes, Bring to a simmer and cook for 2 minutes, stirring frequently. Stir in the crème fraiche and season to taste with salt and pepper.
Pile the cabbage on top of the bubbling sauce and cover once more. Simmer for a further 2 minutes, or until the pork is cooked and the cabbage is hot. Serve in wide bowls.