On the slopes of the Simonsberg Mountain lies the Delheim wine estate. With award-winning wines, this recipe hails all the way from this beautiful farm. A serving of smooth butternut mash, sided with zesty, garlicky pan-fried cabbage and a main feature of delicious pork kassler steak, drizzled with a caramelised onion, mustard & apricot jam sauce.
Delheim’s Apricot & Mustard Kassler
Delheim’s Apricot & Mustard Kassler
with butternut mash, sautéed cabbage & fresh parsley
Hands on Time: 30 - 45 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Apricot Jam
- Butternut
- Cabbage
- Dijon Mustard
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Lemon Juice
- Onion
- Onions
- Pork Kassler Loin Steak
- Pumpkin Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Butter (optional)
- Sugar/Sweetener/Honey (optional)
Woolies Products in this dish
