Spiced pork with red cabbage, bulgar and parsley salad
(at time of publication)
- 1 cup bulgar wheat
- 4 x 175g pork loin cutlets, French-trimmed
- 1 teaspoon sumac
- olive oil spray
- 1 tablespoon olive oil
- 1 red onion, finely chopped
- 2 cloves garlic, crushed
- ½ small red cabbage, trimmed, shredded
- 2 tablespoons flat-leaf parsley, chopped
- 1 tablespoon lemon juice
- 2 cups steamed green vegetables, to serve
1 Put bulgar in a large heatproof bowl, cover with boiling water and leave to soak for about 5 minutes. Place cooked bulgar in a sieve, pressing firmly with the back of a large spoon to squeeze out excess water. Transfer to a large bowl and set aside.
2 Coat pork cutlets with an even sprinkling of sumac. Spray a large non-stick frying pan with olive oil and set over medium heat. Add pork cutlets and cook for 4–5 minutes per side, or until cooked through. Transfer cooked cutlets to a plate and cover loosely with foil to keep warm. Leave to rest for 3 minutes.
3 Meanwhile, heat olive oil in a large non-stick frying pan set over medium heat. Add onion to pan and cook, stirring, for 5 minutes, or until soft. Add garlic and stir for 1 minute, or until fragrant. Add cabbage and cook, tossing with tongs, for 2-3 minutes, or until cabbage starts to wilt.
4 Add reserved bulgar to frying pan and cook for 1-2 minutes, or until heated through. Stir parsley and lemon juice through bulgar.
5 Serve each spiced pork cutlet with salad and steamed greens.
Make it gluten free: Use rice instead of bulgar wheat and check sumac is gluten free.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 2g
Dietary fibre 14g
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