Smoked pork with apples and savoy cabbage, Kasseler

Name: Smoked pork with apples and savoy cabbage, Kasseler
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 200 ml prepared vegetable stock; 800 g savoy cabbage; 30 ml sunflower oil; 600 g already-cooked cured smoked boneless pork loin Kasseler; 200 g onion; ≈ ¼ tsp ground black pepper; 400 g apple; 0.5 g dried rosemary; 2 g fine salt; 1 g dried thyme; 150 ml dry white wine

Main course

Slices of already-cooked cured smoked pork warm through on savoy cabbage braised with apples, thyme and rosemary.

Active time35 min

Cooking45 min

Total1 h 15 min

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Ingredients

800 g savoy cabbage
200 g onions
400 g apples
600 g already-cooked cured smoked boneless pork loin Kasseler
200 ml prepared vegetable stock
30 ml sunflower oil
≈ ¼ tsp ground black pepper
0.5 g dried rosemary
2 g fine salt
1 g dried thyme
150 ml dry white wine

Preparation

Step completed · 1
Peel and core the apples. Remove the cabbage core. Peel the onions. Wash the cabbage leaves and cut into strips. Slice the onions and dice the apples about 2 cm across. Slice the already-cooked Kasseler about 1 cm thick. Check the label confirms it is cooked and ready to eat, not raw and requiring cooking.
Step completed · 2
Heat the oil in a large casserole and soften the onions over medium heat for 5 min. Add the cabbage and stir for 5 min until it begins to wilt, then pour in the wine and stock. Add the thyme, rosemary, salt and pepper. Cover and simmer gently for 10 min.
Step completed · 3
Add the apples and continue covered for about 20 min until the cabbage and apples are tender. After the first 10 min of this stage, lay the Kasseler slices over the vegetables and cover for the remaining 10 min. Keep the juices at a gentle simmer rather than boiling the already-cooked meat hard.
Step completed · 4
Check a thick slice reaches 75 °C for 30 s at the centre. Continue covered if necessary. Divide the cabbage and apples with their juices and place the hot slices on top.

Allergens

Celery
Sulphites

Composition to check for: Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration