Braised Pork with Cabbage and Apples

Serve this German-influenced dish with spaetzle or skin-on mashed potatoes.


6 servings (serving size: 3 ounces pork and 1/2 cup cabbage mixture)

Recipe from

Oxmoor House

Recipe Time

Prep: 6 Minutes
Cook: 28 Minutes
Other: 10 Minutes

Nutritional Information

Calories 246
Caloriesfromfat 27 %
Fat 7.3 g
Satfat 3.2 g
Protein 25.2 g
Carbohydrate 22 g
Fiber 2.3 g
Cholesterol 57 mg
Iron 1.3 mg
Sodium 837 mg
Calcium 36 mg


2 teaspoons butter
1 (1 3/4-pound) honey mustard-flavored boneless center-cut pork loin filet (such as Hormel Always Tender)
1 cup sliced onion (about 1 medium)
1 cup apple cider
1 teaspoon country-style Dijon mustard
2 1/4 cups peeled and sliced Gala apple (about 2 medium)
4 cups coarsely chopped green cabbage (about 1/2 head)
1/2 teaspoon salt
1 bay leaf


1. Melt butter in a deep, large skillet over medium-high heat. Add pork; cook 6 minutes, browning on all sides. Remove pork from pan; set aside, and keep warm.

2. Reduce heat to medium. Add onion; cook 3 minutes. Combine cider and mustard. Add cider mixture, apple, and next 3 ingredients to pan, scraping pan to loosen browned bits.

3. Return pork to pan; cover and cook 18 minutes or until a thermometer registers 155° (slightly pink). Remove pork from pan. Cover with foil, and let stand 10 minutes before slicing. Discard bay leaf.

Lorrie Corvin,

Oxmoor House Healthy Eating Collection,

Oxmoor House

September 2006
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