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Mustard and sage pork cutlets with red wine cabbage and lentils

You'll need

200 ml veal stock 200 gm small green lentils 1 fresh bay leaf ¼ cup (firmly packed) sage 2 tbsp wholegrain mustard 1 garlic clove, finely chopped 1 tbsp red wine vinegar 2½ tbsp olive oil 4 pork cutlets (about 250gm each)   Red wine cabbage 30 ml olive oil ½ Spanish onion, thinly sliced 1 garlic clove, finely chopped 500 gm red cabbage (about ½ small), shredded 250 ml red wine 250 ml (1 cup) veal stock 2 tbsp red wine vinegar, or to taste


  • 01
  • Preheat oven to 200C. Combine stock, lentils, bay leaf and 300ml water in a saucepan, bring to the boil over medium-high heat, skim scum, reduce heat to medium, simmer until lentils are just tender and most stock is absorbed (15-20 minutes), season to taste, keep warm.
  • 02
  • Meanwhile, for red wine cabbage, combine oil, onion and garlic in a large frying pan and sauté over medium-high heat until tender (4-5 minutes). Add cabbage, season to taste and sauté until beginning to wilt (4-5 minutes), add wine and stock, simmer until cabbage is tender and liquid is almost completely reduced (8-10 minutes). Add vinegar, season to taste and keep warm.
  • 03
  • Meanwhile, process sage, mustard, garlic, vinegar and 1½ tbsp oil in a small food processor to a smooth paste, season to taste and brush thickly over both sides of each cutlet. Heat remaining oil in a large ovenproof frying pan over medium-high heat, add cutlets and cook, turning once, until golden (2-3 minutes on each side), transfer to oven until just cooked through (4-5 minutes). Serve hot with lentils and red wine cabbage.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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