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Kassler with red cabbage


  • Heat a little oil in a heavy-bottomed pot and briefly saute the onion and bacon. 
  • Add the cabbage and toss until it begins to wilt. 
  • Then add the apples with ½ cup stock, the red wine vinegar, a little salt and ground pepper. Stir well and gently cook for about 15 mins, adding a little more stock if needed. 
  • Heat a little oil in a heavy-bottomed pan and seal the Kassler all over. Drain well, add to the pot in one layer and bury in the cabbage. Then cover, turn the heat down and simmer for about 15-20 mins, turning a couple of times and adding a little more stock if needed. 
  • When ready, remove the chops and check the cabbage for seasoning. 
  • To serve, mound the cabbage on individual plates and top with a chop and a dollop of chutney.
  • nb. If you can't find Kassler, thick pork chops will do.


  • olive oil
  • 1 onion, sliced
  • 2 rindless bacon rashers, sliced
  • ½ red cabbage, finely sliced
  • 2 cooking apples, peeled, cored & cut into small wedges
  • about 1½ cups chicken stock
  • a splash of red wine vinegar
  • sea salt & freshly ground pepper
  • 4 x 180-200 gm Kassler (smoked pork chops), thickly sliced
  • your favourite chutney

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm