
A dish celebrating tender, braised meat, perfect for a Sunday lunch.
Serves
4
Prep
10 minutes
Cook
1.25 - 1.5 hours
Nutritional Information:
Each 557g serving contains (excludes serving suggestion)
- KCal
- 206
- Carbs
- 11.3g
- Fibre
- 11.6g
- Protein
- 22.9g
- Fat
-
5.1g
(Low)
- Saturates
-
1.2g
(Low)
- Sugars
-
9.5g
(Low)
- Salt
-
0.4g
(Low)
- Fruit/Veg Portion
- 2
Ingredients
Ingredients
- 300g Savoy cabbage, cut into wedges
- 8 baby leeks, trimmed
- 1 bulb fennel, cut into wedges
- half tsp sage or thyme
- good pinch pepper
- 1 low-salt vegetable stock cube, dissolved in 400ml boiling water
- 1 tsp rapeseed oil
- 4 lean pork steaks (300g)
- 3 tsp Dijon mustard
Method
Method
Recipe tips
- This recipe also works well with chicken, turkey, beef or lamb.