Braised Pork with Cabbage and Apples

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

Yield: 6 servings (serving size: 3 ounces pork and 1/2 cup cabbage mixture)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 246
  • Calories from fat: 27%
  • Fat: 7.3g
  • Saturated fat: 3.2g
  • Protein: 25.2g
  • Carbohydrate: 22g
  • Fiber: 2.3g
  • Cholesterol: 57mg
  • Iron: 1.3mg
  • Sodium: 837mg
  • Calcium: 36mg


  • 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. 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. 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. 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.
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