Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
Metric
Imperial
Smaller
Normal
Larger
Pork and Cabbage Casserole
This is a lovely recipe that combines Pork and Cabbage in a rich lasagne style dish.
4.68
from
34
votes
Print
Facebook
Pinterest
Twitter
Add to Collection
Collections
Course:
Main Dish
Cuisine:
British
Keyword:
Advance, Alcohol, Casserole, Pork, Pork and Cabbage Casserole, Vegetables
Prep Time:
10
minutes
minutes
Cook Time:
1
hour
hour
Total Time:
1
hour
hour
10
minutes
minutes
Servings:
6
people
Calories:
318
kcal
Cook Mode
Prevent your screen from going dark
Ingredients
Metric
Imperial
1
lb
cabbage
2
tbsp
vegetable oil
1
medium
onions
chopped
1 1/2
lbs
pork
cubed
1/2
cup
dry white wine
1
tsp
caraway seeds
4 - 6
rashers
bacon
sliced
salt
to taste
ground black pepper
to taste
Instructions
Cook the whole cabbage in a large pot of boiling water for 10 minutes.
1 lb cabbage
Peel off 12 of the outer leaves, set aside, and chop the remaining cabbage.
Heat the oil in a large skillet over moderate heat and saute the onions until tender but not brown, about 5 minutes.
1 medium onions,
2 tbsp vegetable oil
Add the pork and cook until lightly browned.
1 1/2 lbs pork
Add the chopped cabbage, wine, caraway seeds, salt and pepper and simmer covered for 10 minutes.
1/2 cup dry white wine,
1 tsp caraway seeds,
salt,
ground black pepper
Line a greased baking dish with half the cabbage leaves, removing the ribs if necessary to make them lie flat.
Add the pork mixture and top with the remaining cabbage leaves.
Arrange the bacon slices on top and bake in a preheated 350F (180C) oven for 45 minutes.
4 - 6 rashers bacon
Nutrition
Calories:
318
kcal
|
Carbohydrates:
5
g
|
Protein:
34
g
|
Fat:
16
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
7
g
|
Cholesterol:
96
mg
|
Sodium:
447
mg
|
Potassium:
632
mg
|
Fiber:
2
g
|
Sugar:
3
g