Florentine Pork With Spiced Red Cabbage Recipe

Name: Florentine Pork With Spiced Red Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pork cutlets (about 230 grams each french trimmed); 1 tablespoon fennel seed (crushed); ½ teaspoon chili flakes (crushed dried); 2 garlic cloves (large and finely chopped); 1 tablespoon rosemary (leaves.finely chopped); ⅓ cup olive oil (80ml); 6 potatoes (dutch cream or desiree, peeled, cut into 2cm pieces); 50 g unsalted butter; 1 tablespoon sunflower oil; 1 onion (halbed and thinly sliced); 2 garlic cloves (finely chopped); 2 apples (green, peeled, cored, sliced into 1.5cm wedges); 12 red cabbage (450 grams shredded); ½ teaspoon ground cloves; ½ teaspoon ground cinnamon; ¼ teaspoon nutmeg (freshly grated); 2 teaspoons brown sugar; ¼ cup balsamic vinegar (60ml)

Servings: persons

4 pork cutlets (about 230 grams each french trimmed)
1 tablespoon fennel seed (crushed)
½ teaspoon chili flakes (crushed dried)
2 garlic cloves (large and finely chopped)
1 tablespoon rosemary (leaves.finely chopped)
⅓ cup olive oil (80ml)
6 potatoes (dutch cream or desiree, peeled, cut into 2cm pieces)
50 g unsalted butter
1 tablespoon sunflower oil
1 onion (halbed and thinly sliced)
2 garlic cloves (finely chopped)
2 apples (green, peeled, cored, sliced into 1.5cm wedges)
12 red cabbage (450 grams shredded)
½ teaspoon ground cloves
½ teaspoon ground cinnamon
¼ teaspoon nutmeg (freshly grated)
2 teaspoons brown sugar
¼ cup balsamic vinegar (60ml)

1
Lightly score cutlets diagonally across on both sides to form a diamond pattern (this allows the marinade to penetrate).
2
Combine the crushed fennel seeds, chilli, garlic, rosemary, 1/4 cup (60ml) olive oil, 1 teaspoon salt and pepper to taste.
3
Transfer mixture to a bowl and add pork, turning to coat and marinate in the fridge for 20 minutes or overnight if possible.
4
Preheat oven to 220C.
5
Place potato in a pan of cold, salted water and bring to the boil, then simmer over medium-high heat for 4 minutes until just tender.
6
Place on a baking tray, toss with remaining oil and season.
7
Heat a large ovenproof frypan over medium heat and brown the pork cutlets for 2 minutes each side and then transfer pork and potatoes to the oven and roast for 20 minutes or until the pork is cooked but still juicy and potatoes are golden.
8
Rest pork, loosely covered with foil, for 5 minutes.
9
Meanwhile (while pork is in the oven) for the cabbage, heat the butter and oil in a large grypan over medium-high heat and add the onion and cook, stirring, for 5 minutes or until soft and lightly browned.
10
Add garlic and apple and cook, stirring for 3-4 minutes until apple starts to soten.
11
Add the cabbage and cook, stirring, for 5 minutes and then add spices.
12
Season, reduce heat to medium and cook for 10 minutes, stirring occasionally, until tender.
13
Stir in sugar and vinegar, increase heat to high and stir or 1-2 minutes until combined,.
14
Serve pork with cabbage and potatoes.

849

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 pork cutlets (about 230 grams each french trimmed), 1 tablespoon fennel seed (crushed), ½ teaspoon chili flakes (crushed dried), 2 garlic cloves (large and finely chopped), and more.

Yes, Florentine Pork With Spiced Red Cabbage falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Florentine Pork With Spiced Red Cabbage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions