Apple-Stuffed Pork on Wilted Cabbage



Thin, tender pork wrapped around juicy, seasonal apples looks beautiful resting on a bed of wilted cabbage. This one is easy, but impressive.


I remember being kind of surprised that my husband liked cabbage so much. I don’t why– the man is Irish, after all. But, still, I was happily surprised to learn that he really liked the stuff.

My kids have been more reluctant in coming around to it, but they’ve gotten there. One way I’ve helped that along is by wilting it in bacon grease. That’s what I used when I prepared this recipe because, as I’ve told you before, I always save mine. If you don’t have any on hand, however, no worries– you can certainly use butter and it will still be tasty.

Apple-Stuffed Pork on Wilted Cabbage


  • 4 very thin pork cutlets (you prepped these by cutting two chops in half and pounding them very thin)
  • 2 apples, any variety, sliced thinly (I leave the peels ON, but you can peel them, if you prefer.)
  • 1 head cabbage, shredded
  • 2 tablespoons butter (or, even better, bacon grease)
  • 1 – 2 tablespoons grainy mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried parsley
  • (+ salt and pepper to season cabbage, to taste)


1. Preheat oven to 350 degrees.

2. Melt butter (or bacon grease) in large skillet, over medium heat. Add cabbage and stir occasionally. As it wilts, you can add more, since, unless you have a really big skillet, it may not all fit the first go-round. Add some salt and pepper, to taste. I use about 1/2 teaspoon of each.

3. While that’s happening, lay out your pork cutlets. Place 4-5 apple slices in the middle of each. Roll up the pork around the apples, to form a tube. Secure with a toothpick or two, then place in a baking dish or on a cookie sheet. Repeat for all four pieces of pork.

4. Sprinkle salt and pepper over rolled chops. Using a brush or spatula, spread mustard over the tops of all rolls. (I used 4 teaspoons for mine.) Finally, sprinkle the onion powder and parsley flakes over the mustard.

5. Arrange extra apples slices around the sides of the pan; these are fun to use for garnish.

6. Bake for fifteen minutes.

7. With five minutes bake time remaining, divide your cabbage onto four plates or serving dishes. (You may have extra; this depends how big your head of cabbage was.)

8. Remove baked pork rolls to cutting board. Slice each into about six slices. Arrange these over a bed of cabbage. Garnish with a few baked apple slices. Serve immediately, as sliced pork can cool pretty quickly.

This dish cooks up quickly, since the pork is so thin, and it particularly nice for those trying to avoid too many carbs or gluten. Cabbage and apples are both in season, so this one can also be made very frugally this time of year.


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