10/02/14 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Ritz Carlton Coconut Grove Chef, Ramesh Kaduru and Crown Wine and Spirits wine buyer, Veronica Litton. It's Oktoberfest! Chef Ramish talks about the Ritz October Biergarten and his appearance at the Deering Estate Foundation’s 13th annual Wine On Harvest Moon event. The event features German wine and food. Veronica talks with Fred about German Riesling wines and German beer.
Glazed Pork and Red Cabbage – a zesty tribute to Oktoberfest
Autumn is harvest time in much of the world. Oktoberfest in Munich, celebrating the arrival of the new production of beers, is a time to reap the fruit of Germany’s rich harvest. Pleasant memories of beer-hall dinners inspired this simple German-style dinner of Glazed Pork with Caraway Cabbage. For the entrée, I sauteed pork chops and added a sweet and sour sauce made with mustard, vinegar and orange marmalade. Red cabbage flavored with apples, tart apple cider and caraway seeds, makes a zesty, colorful side dish. You only need a small amount of cabbage. Most markets will divide a whole cabbage for you if you ask. However, this recipe is so easy you may want to double it for another quick meal. A glass of German beer is all you need to complete your meal. Quick Cook Tip: Serve pork with Deli coleslaw instead of making the Caraway Cabbage.
Helpful Hints:
- If boneless pork chops are not available, use regular pork chops and cut off the bone.
- If pork chops are too thick, cut them in half horizontally.
- Slice onion, apple and cabbage in a food processor fitted with a slicing blade.
- Any type of mustard can be used.
Countdown:
- Start cabbage.
- While cabbage cooks, make pork.
- Complete cabbage.
ENTREE: GLAZED PORK
/4 pound boneless, pork loin chops, 1/2 inch thick1 teaspoon canola oilSalt and freshly ground black pepper2 tablespoons German mustard2 tablespoons orange marmalade2 teaspoons apple cider vinegar2 slices dark German-style breadRemove all fat from pork. Heat oil in a nonstick skillet over medium-high heat. Add pork and brown 2 minutes on each side. Salt and pepper the cooked sides. Mix the mustard, marmalade and vinegar together. Spoon over browned pork. Lower heat, cover and cook 2 minutes. Serve with cabbage and bread. Makes 2 servings.
SIDE DISH: CARAWAY CABBAGE
1 teaspoon canola oil 1 medium onion, sliced (2 cups) 1 apple, cored and sliced (1 cup) 1 tablespoon sugar 3/4 cups water 1/4 small head red cabbage sliced (3 1/2 cups) 2 tablespoons apple cider vinegar 2 teaspoons caraway seeds Salt and freshly ground black pepper Heat oil in a large nonstick skillet over medium-high heat. Add onion and sauté 2 minutes. Add apple and sugar and sauté over medium heat 2 minutes, stirring as they cook. Add water and cabbage and stir; add vinegar and caraway seeds. Bring to a boil, lower heat, cover and simmer 15 minutes. Most of the liquid will be absorbed and the cabbage will be slightly firm. Add salt and pepper to taste. Makes 2 servings.
SHOPPING LIST
Here are the ingredients you'll need for tonight's Dinner in Minutes:
To buy:
- 1/4 small head red cabbage
- 1 apple
- 3/4 pound boneless, pork loin chops
- 1 small jar caraway seeds
- 1 small jar German mustard
- 1 small jar orange marmalade
- 1 loaf dark German-style bread
Staples:
- canola oil
- onion
- sugar
- apple cider vinegar
- salt
- pepper
Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table. Follow Linda on Twitter: @LGassenheimer, Facebook: Linda Gassenheimer
