Cabbage, cranberries, pork – an age-old love triangle. In a savoury sauce made from onions, garlic, green beans & borlotti beans, lies a perfectly tender and golden pan fried pork kassler steak. Sided with a tangy red cabbage & dried cranberry salad. Simply gorgeous.
One-Pan Smothered Kassler Steak
One-Pan Smothered Kassler Steak
with a dried cranberry & cabbage salad
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Borlotti Beans
- Cabbage
- Cornflour
- Dried Cranberries
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Green Beans
- Low Fat Fresh Milk
- Onion
- Onions
- Pork Kassler Loin Steak
- Stock & Herb Mix
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Milk (optional)
PREP STEP
Boil the kettle. Dilute the stock & herb mix with 150ml of boiling water. Peel and finely slice ½ the onion. Peel and grate the garlic clove. Drain and rinse the borlotti beans. Rinse, trim and halve the green beans. Finely shred the Cabbage. Rinse, pick and chop the parsley. Roughly chop the cranberries. Set all aside.
GOLDEN KASSLER
Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Place a pan over medium-high heat. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned but not fully cooked, 2-3 minutes per side. Remove and rest for 1-2 minutes.
START THE SAUCE
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, sauté the sliced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and sauté until fragrant, 30-60 seconds (shifting constantly). Stir through the Cornflour and fry for 30-60 seconds, (shifting constantly). Gradually mix in the diluted stock mix and milk (stirring continuously to prevent lumps). Bring to a simmer and cook until thickened, 6-8 minutes (stirring occasionally).
Cabbage & CRANBERRY SALAD
In a salad bowl, toss together the shredded Cabbage, the chopped cranberries, ½ the chopped parsley, the vinegar, a drizzle of olive oil and seasoning. Set aside.
BEAN DUO & STEAK
When the sauce has thickened, add in the halved green beans and simmer until al dente, 3-4 minutes. In the final 1-2 minutes, stir through the rinsed borlotti beans and the cooked kassler steak until heated through. Add a splash of milk or water to the sauce if it is too thick. Season and remove the pan from the heat.
YOU KNOW WHAT TIME IT IS!
Serve up the kassler steak and generously smother in the creamy pan sauce. Pile the sweet Cabbage salad on the side. Garnish it all with the remaining parsley. Tuck in, Chef!
PREP STEP
Boil the kettle. Dilute the stock & herb mix with 300ml of boiling water. Peel and finely slice the onion. Peel and grate the garlic clove. Drain and rinse the borlotti beans. Rinse, trim and halve the green beans. Finely shred the Cabbage. Rinse, pick and chop the parsley. Roughly chop the cranberries. Set all aside.
GOLDEN KASSLER
Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Place a pan over medium-high heat. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned but not fully cooked, 2-3 minutes per side. Remove and rest for 1-2 minutes.
START THE SAUCE
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, sauté the sliced onion until soft, 5-6 minutes (shifting occasionally). Add the grated garlic and sauté until fragrant, 30-60 seconds (shifting constantly). Stir through the Cornflour and fry for 30-60 seconds, (shifting constantly). Gradually mix in the diluted stock mix and milk (stirring continuously to prevent lumps). Bring to a simmer and cook until thickened, 6-8 minutes (stirring occasionally).
Cabbage & CRANBERRY SALAD
In a salad bowl, toss together the shredded Cabbage, the chopped cranberries, ½ the chopped parsley, the vinegar, a drizzle of olive oil and seasoning. Set aside.
BEAN DUO & STEAK
When the sauce has thickened, add in the halved green beans and simmer until al dente, 4-5 minutes. In the final 1-2 minutes, stir through the rinsed borlotti beans and the cooked kassler steak until heated through. Add a splash of milk or water to the sauce if it is too thick. Season and remove the pan from the heat.
YOU KNOW WHAT TIME IT IS!
Serve up the kassler steak and generously smother in the creamy pan sauce. Pile the sweet Cabbage salad on the side. Garnish it all with the remaining parsley. Tuck in, Chef!
PREP STEP
Boil the kettle. Dilute the stock & herb mix with 450ml of boiling water. Peel and finely slice 1½ Onions. Peel and grate the garlic cloves. Drain and rinse the borlotti beans. Rinse, trim and halve the green beans. Finely shred the Cabbage. Rinse, pick and chop the parsley. Roughly chop the cranberries. Set all aside.
GOLDEN KASSLER
Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Place a pan over medium-high heat. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned but not fully cooked, 2-3 minutes per side. Remove and rest for 1-2 minutes.
START THE SAUCE
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, sauté the sliced onion until soft, 6-8 minutes (shifting occasionally). Add the grated garlic and sauté until fragrant, 30-60 seconds (shifting constantly). Stir through the Cornflour and fry for 30-60 seconds, (shifting constantly). Gradually mix in the diluted stock mix and milk (stirring continuously to prevent lumps). Bring to a simmer and cook until thickened, 8-10 minutes (stirring occasionally).
Cabbage & CRANBERRY SALAD
In a salad bowl, toss together the shredded Cabbage, the chopped cranberries, ½ the chopped parsley, the vinegar, a drizzle of olive oil and seasoning. Set aside.
BEAN DUO & STEAK
When the sauce has thickened, add in the halved green beans and simmer until al dente, 5-6 minutes. In the final 1-2 minutes, stir through the rinsed borlotti beans and the cooked kassler steak until heated through. Add a splash of milk or water to the sauce if it is too thick. Season and remove the pan from the heat.
YOU KNOW WHAT TIME IT IS!
Serve up the kassler steak and generously smother in the creamy pan sauce. Pile the sweet Cabbage salad on the side. Garnish it all with the remaining parsley. Tuck in, Chef!
PREP STEP
Boil the kettle. Dilute the stock & herb mix with 600ml of boiling water. Peel and finely slice the Onions. Peel and grate the garlic cloves. Drain and rinse the borlotti beans. Rinse, trim and halve the green beans. Finely shred the Cabbage. Rinse, pick and chop the parsley. Roughly chop the cranberries. Set all aside.
GOLDEN KASSLER
Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Place a pan over medium-high heat. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned but not fully cooked, 2-3 minutes per side. Remove and rest for 1-2 minutes.
START THE SAUCE
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, sauté the sliced onion until soft, 6-8 minutes (shifting occasionally). Add the grated garlic and sauté until fragrant, 30-60 seconds (shifting constantly). Stir through the Cornflour and fry for 30-60 seconds, (shifting constantly). Gradually mix in the diluted stock mix and milk (stirring continuously to prevent lumps). Bring to a simmer and cook until thickened, 8-10 minutes (stirring occasionally).
Cabbage & CRANBERRY SALAD
In a salad bowl, toss together the shredded Cabbage, the chopped cranberries, ½ the chopped parsley, the vinegar, a drizzle of olive oil and seasoning. Set aside.
BEAN DUO & STEAK
When the sauce has thickened, add in the halved green beans and simmer until al dente, 6-7 minutes. In the final 1-2 minutes, stir through the rinsed borlotti beans and the cooked kassler steak until heated through. Add a splash of milk or water to the sauce if it is too thick. Season and remove the pan from the heat.
YOU KNOW WHAT TIME IT IS!
Serve up the kassler steak and generously smother in the creamy pan sauce. Pile the sweet Cabbage salad on the side. Garnish it all with the remaining parsley. Tuck in, Chef!
Frequently Asked Questions
What is the preparation time for One-Pan Smothered Kassler Steak?
The preparation time for One-Pan Smothered Kassler Steak with a dried cranberry & cabbage salad is between 25 and 30 minutes.
What is the total time required to make One-Pan Smothered Kassler Steak with a dried cranberry & cabbage salad?
The total time required to make One-Pan Smothered Kassler Steak with a dried cranberry & cabbage salad is between 30 and 35 minutes.
How many servings does One-Pan Smothered Kassler Steak provide?
4 servings
What are the main ingredients in One-Pan Smothered Kassler Steak?
Borlotti Beans, Cabbage, Cornflour, Dried Cranberries, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Beans, Low Fat Fresh Milk, Onion, Onions, Pork Kassler Loin Steak, Stock & Herb Mix, White Wine Vinegar
What is the nutritional information of One-Pan Smothered Kassler Steak?
Calories: 587, Carbs: 50 grams, Fat: grams, Protein: 38.8 grams, Sugar: 15.7 grams, Salt: 2426 grams
How do I prepare One-Pan Smothered Kassler Steak?
PREP STEP: Boil the kettle. Dilute the stock & herb mix with 300ml of boiling water. Peel and finely slice the onion. Peel and grate the garlic clove. Drain and rinse the borlotti beans. Rinse, trim and halve the green beans. Finely shred the cabbage. Rinse, pick and chop the parsley. Roughly chop the cranberries. Set all aside. GOLDEN KASSLER: Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Place a pan over medium-high heat. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned but not fully cooked, 2-3 minutes per side. Remove and rest for 1-2 minutes. START THE SAUCE: Return the pan to medium heat with a drizzle of oil, if necessary. When hot, sauté the sliced onion until soft, 5-6 minutes (shifting occasionally). Add the grated garlic and sauté until fragrant, 30-60 seconds (shifting constantly). Stir through the cornflour and fry for 30-60 seconds, (shifting constantly). Gradually mix in the diluted stock mix and milk (stirring continuously to prevent lumps). Bring to a simmer and cook until thickened, 6-8 minutes (stirring occasionally). CABBAGE & CRANBERRY SALAD: In a salad bowl, toss together the shredded cabbage, the chopped cranberries, ½ the chopped parsley, the vinegar, a drizzle of olive oil and seasoning. Set aside. BEAN DUO & STEAK: When the sauce has thickened, add in the halved green beans and simmer until al dente, 4-5 minutes. In the final 1-2 minutes, stir through the rinsed borlotti beans and the cooked kassler steak until heated through. Add a splash of milk or water to the sauce if it is too thick. Season and remove the pan from the heat. YOU KNOW WHAT TIME IT IS!: Serve up the kassler steak and generously smother in the creamy pan sauce. Pile the sweet cabbage salad on the side. Garnish it all with the remaining parsley. Tuck in, Chef!
What should be prepared from my kitchen to make One-Pan Smothered Kassler Steak?
Borlotti Beans, Cabbage, Cornflour, Dried Cranberries, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Beans, Low Fat Fresh Milk, Onion, Onions, Pork Kassler Loin Steak, Stock & Herb Mix, White Wine Vinegar
How many calories does One-Pan Smothered Kassler Steak have?
587 calories
How much fat content does One-Pan Smothered Kassler Steak have?
grams
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