With all this mild weather we've been having, my thoughts have definitely been turning to asparagus. Unfortunately, despite the fact that spring is in the air, it will be a while yet before we see any local asparagus. In the interim, I have been trying to find new ways to use that trusty frugal winter vegetable staple: cabbage.
I've made this recipe several times now and it's been eaten very enthusiastically by all members of my family. The apples and onions really take away any bitter edge the cabbage may have and it doesn't have that overly "cabbagy" taste or smell that can happens with some cabbage-intensive dishes. This is also a great way to use up any apples that might have gotten a bit too soft or onions that are starting to sprout.
This a a very flexible recipe and the suggested amounts are just a rough guideline, so feel free to use a bit more or less of any of the ingredients!
3/4 - 1 pound cubed pork roast
1 tbsp butter
3 medium onions, sliced
3 apples, chopped
3-4 cups sliced or chopped cabbage
1/4 cup light cream
salt and pepper to taste
In a large frying pan, brown the pork in butter. Add the onions, apples, and cabbage and cook over medium heat, stirring frequently, until pork is fully cooked and cabbage is tender. Add cream and salt and pepper to taste; simmer a few minutes longer and serve.
We like this served over rice or Coconut Rice (p. 199 in my book).
Want more tasty cabbage recipes? Try these:
African-Style Vegetable Stew (vegetarian; p. 161 in my book)
Colourful Cabbage Salad (p. 207 in my book)