Caraway-scented red cabbage combines with sauteed pork for this German-style dinner.
PORK AND CARAWAY SCENTED RED CABBAGE
Serves 2
2 teaspoons canola oil
1 cup sliced onion
1 medium granny smith apple, cored and sliced (1 cup)
1 tablespoon sugar
3/4 pound pork tenderloin, cut into 1-inch cubes
3/4 cup water
1/4 red cabbage, sliced (about 3 1/2 cups)
2 tablespoons cider vinegar
2 tablespoons lemon juice
1 tablespoon caraway seeds
Salt and freshly ground black pepper
4 slices German dark bread*
Heat oil in a large nonstick skillet. Add the onion and saute for 5 minutes or until the onion is transparent. Add apple slices, sugar and pork. Stir to make sure pork touches bottom of skillet. Cook over medium heat for 5 minutes, stirring occasionally. Add the water and then the cabbage. Stir and add the vinegar, lemon juice and caraway seeds. Stir again. Bring to the boil, lower to a simmer, cover and cook for 15 minutes. Most of the liquid will be gone and the cabbage will be just slightly firm. Add salt and pepper to taste. Spoon onto two dinner plates and serve with dark bread.