Name: Mustard and sage pork cutlets with red wine cabbage and lentils
Yield: 4
Ingredients: 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

Ingredients

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

Method

1.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 ar just tender and most stock is absorbed (15-2 minutes), season to taste, keep warm.

2.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.

3.Meanwhile, process age, 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), transfer to oven until just cooked through (4-5 minutes). Serve hot with lentils and red wine cabbage.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Emma Knowles

Ingredients

Method

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