Kassler Pork with Cabbage, Onions and Apple
Whenever I drive out anywhere near Pitt Meadows, I stop at Hopcott Meats and grab a bag or two of groceries. They’ve got a section in the freezer of sale items, it’s a good way to save a little money and pick up some cuts or meats you may not normally be drawn to. My last visit I ended up with chicken breast (unusual for us as we’re thigh people), steaks and some Kassler Pork from the pork section as well. Hopcott works with local pork farmers to source their pork, always look for that Western Canadian pork (BC Pork and Alberta Pork) and support your local farmers! #porkambassador
Kassler or Kasseler is salt cured and slightly smoked cut of pork and it’s traditionally served with sauerkraut and potatoes, so I figured I’d do a little bit of a similar things once I got home. For some reason I thought I should use my food processor to shred the cabbage, onions and apples, but after having several arguments with the functioning of this TOOL I used a knife. Last month the whole blade came off and now the adjusting width for the blade thingy is not working. I’ll be looking into this as maybe it’s just me and I’m doing something wrong, but meanwhile I am cursing this device.
So…here’s the recipe for 2 people. I plated the above, but if you had some mad skills, it could look like the featured image. Either way it will be tasty.
1/2 green or red cabbage shreeded
1 small or 1/2 larger onion chopped
1 apple thinly sliced
2 tbsp oil (olive, flax, canola work fine)
2 Tbsp grainy mustard – we use Maille
2 Tbsp Edible Artisan Cranberry Apple Sage Jelly
1 cup Apple Cider – Taves is great
Salt and Pepper to taste
2 Kassler chops
Add 1 tbsp oil to large, deep saucepan (I used a wok) and add onion, cabbage and apple. Cook on medium heat for 10-15 mins until wilted stiring off and on. Add in mustard, jelly and cider and bring to boil and then turn heat to low for 20 minutes.
Meanwhile brown pork in 1 tbsp oil and then add it to the cabbage mixture part way through cooking.
I made a few baby potatoes to accompany and we’d been snacking on some carrots so I felt we’d had enough veg for the day, but a cucumber salad, pickles, frisee or greens would be nice additions.
Serve with a nice Dopplebock, Central City just happened to have one in our beer advent calendar, or a perhaps a Gruner Vetliner if you have one on hand (which I will for next time!).