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Mustard Pork with Pickled Red Cabbage

Prep: 20 minutes
Cook: 1 hour 15 minutes
Serves: 4


For the pickled red cabbage:

1 medium red cabbage, shredded

1 red onion, sliced 

150g light brown soft sugar

150ml cider vinegar

150ml red wine

1 cinnamon stick

½ tsp ground allspice

100g California Raisins

1 tsp salt

1 tsp black peppercorns, lightly crushed

1 tbsp oil

1 pork fillet, sliced into 12, approx. 600g

150ml double cream

2 tsp wholegrain mustard


Place all the cabbage ingredients into a large saucepan and bring to the boil, cover and simmer on a low heat for 1 hour 15 minutes, stirring occasionally.

When the cabbage is nearly done, heat the oil in a large frying pan, season the pork slices, flatten slightly with the palm of your hand and fry for 2-3 minutes each side, add the cream and mustard to the pan and cook for 1 minute.

Serve the pork with the pickled red cabbage.

Cooks tip

Try serving any leftover cabbage with cold meats or as part of a salad.