Fast Recipes

Mustard and sage pork cutlets with red wine cabbage and lentils

Australian Gourmet Traveller fast recipe for mustard and sage pork cutlets with red wine cabbage and lentils.

  • Serves 4
Mustard and sage pork cutlets with red wine cabbage and lentils
Mustard and sage pork cutlets with red wine cabbage and lentils

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

Main
    SHAREPIN