I have a weakness for one-pan dishes that transform three simple ingredients into a real meal. Red cabbage and pork stir-fry is exactly that: you brown the meat, soften the cabbage with a little liquid, and finish with a tangy touch that brings everything to life.
The first time I made it was on a busy winter evening, with half a cabbage lying around and a few pieces of pork. Since then, it's become a classic at home!
What I like is the contrast: the red cabbage becomes melting but retains a bit of chewiness, the pork remains juicy if you sear it well, and the apple brings that sweet-tart, very “brasserie” touch.
Vinegar (ideally cider vinegar) is key: it balances the fat, and it gives that typical taste of French-style cabbage pan-fried dishes.
In terms of season, it's perfectly in keeping with the theme: red cabbage, apples, and onions are readily available and keep well. Nutritionally, you get fiber and vitamin C from the cabbage, a touch of natural sweetness from the apple, and protein from the pork.
You can personalize the dish without altering its essence: add more or less vinegar to taste, a little more broth if you like it very creamy, and a touch of mustard at the end of cooking to round out the sauce. Serve it with steamed potatoes or simple mashed potatoes, and you're all set!
Sautéed red cabbage with pork
4
parts22
minutes40
minutes513
kcal1
hour2
minutesA classic French stir-fry: golden pork, tender red cabbage, slightly tart apples, and a vinegar sauce that coats everything. It cooks quickly, smells wonderful, and makes a complete and comforting meal.
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Ingredients
600g of pork loin (or pork stir-fry) cut into 2-3cm cubes
700g a large cabbage), finely shredded
2 apples (such as Reine des Reinettes or Boskoop), cut into quarters and then into thick slices
1 large onion, sliced
2 garlic cloves, chopped
2 tablespoons of neutral oil (sunflower or grapeseed)
20g of butter
15 cl of stock (chicken or vegetable)
2 tablespoons of apple cider vinegar
1 tablespoon of Dijon mustard
1 bay leaf
1/2 teaspoon of juniper berries, lightly crushed
1/2 teaspoon of fine salt (adjust as needed)
Black pepper
Instructions
- Prepare everything before you start cooking: finely shred the red cabbage and onion, chop the garlic, and slice the apples. That way, everything else goes smoothly.
- Heat a large sauté pan (or wide casserole dish) over high heat with the oil. Add the pork cubes in a single layer if possible. Sear for 4 to 6 minutes, stirring only occasionally at first, until well browned. Season lightly with salt and pepper, then remove the meat to a plate (reserve the juices).
- Reduce the heat to medium. Add the butter to the pan, then the onion. Sauté for 3 minutes, scraping up any browned bits from the bottom. Add the garlic, bay leaf, and juniper berries, and cook for 30 seconds (just until fragrant).
- Add the red cabbage. Mix for 2 minutes: it will seem huge at first, that's normal, it shrinks quickly. Add a little salt (not too much, you can adjust it at the end).
- Deglaze with the cider vinegar: pour it over the cabbage and scrape the bottom of the pan well. Add the stock, cover, and simmer for 15 minutes over medium-low heat. Stir once or twice: the goal is for tender cabbage, not mushy.
- Return the pork (and its juices) to the pan. Cover and continue cooking for 8 to 10 minutes, until the meat is fully cooked and the flavors have melded.
- Add the apples. Cook for 5 minutes without breaking them up too much: they should soften but still hold their shape.
- Remove from heat, add the Dijon mustard, and stir to thicken the sauce. Taste and adjust the seasoning: salt, pepper, and perhaps a splash of vinegar if you prefer a more vibrant flavor. Serve piping hot.
📊 Nutritional Information
1 serving (approx. 430g)
| Nutrient | Value |
|---|---|
| Calories | 513 kcal |
| Proteins | 29g |
| Carbohydrates | 26g |
| including sugars | 15g |
| Lipids | 32g |
| including saturated fatty acids | 10g |
| Fibers | 7g |
| Sodium | 650mg |
| Vitamins | |
| Vitamin C | 95% RDA |
| Vitamin B6 | 35% AJR |
| Vitamin K | 30% AJR |
| Minerals | |
| Potassium | 22% AJR |
| Phosphorus | 25% AJR |
| Iron | 18% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
If you prepare it in advance, reheat it gently with a splash of stock: the cabbage will absorb the sauce as it cools. It's even better the next day, especially with steamed potatoes.
💡 Chef's Tips
For tender pork, avoid overcooking it at a rolling boil: sear it well at first, then finish gently, covered. If your cabbage isn't releasing much liquid, add 50ml of stock during cooking. And if you'd like a thicker sauce, reduce it uncovered for 2 minutes just before serving.
🔄 Variations
- A more rustic version: replace the loin with semi-salted shoulder (soak it for 1 hour in cold water to remove excess salt), and reduce the salt during cooking.
- Milder version: add 1 small teaspoon of honey at the same time as the vinegar, without touching the rest.
