eCook Meal
Apricot & Mustard Kassler
with butternut mash, sautéed cabbage & fresh parsley
A serving of smooth butternut mash, sided with zesty, garlicky pan-fried cabbage. The main feature of delicious pork kassler steak is drizzled with a caramelised onion, mustard & apricot jam sauce.
Serving guide
Choose your portion size.
Butternut MASH
Place the Butternut pieces in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MUSTARD JAM
Return the pan to medium heat with a drizzle of oil or a knob of butter. When hot, fry the sliced Onion until soft and caramelised, 7-9 minutes (shifting occasionally). In the final 4-5 minutes, add the mustard, the jam, and a splash of water.
CRACK ON WITH THE Cabbage
While the Onion is caramelising, place a pan over medium-high heat with a drizzle of oil. When hot, add the sliced Cabbage and fry until slightly softened, 3-4 minutes (shifting occasionally). In the final 2-3 minutes, add the grated garlic and the lemon juice. Add a sweetener (optional), and season. Remove from the pan and cover.
CRISPY 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. Return the pan to medium-high heat. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned, 3-4 minutes per side. Return the caramelised Onion sauce to a low heat and add a splash of water to reheat, if necessary.
THE PERFECT PLATE
Plate up the Butternut mash. Side with the sautéed cabbage and the kassler smothered in the caramelised onion sauce. Sprinkle over the chopped parsley and the toasted seeds. Go ahead, Chef!
Butternut MASH
Place the Butternut pieces in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MUSTARD JAM
Return the pan to medium heat with a drizzle of oil or a knob of butter. When hot, fry the sliced Onion until soft and caramelised, 9-12 minutes (shifting occasionally). In the final 4-5 minutes, add the mustard, the jam, and a splash of water.
CRACK ON WITH THE Cabbage
While the Onion is caramelising, place a pan over medium-high heat with a drizzle of oil. When hot, add the sliced Cabbage and fry until slightly softened, 3-4 minutes (shifting occasionally). In the final 2-3 minutes, add the grated garlic and the lemon juice. Add a sweetener (optional) and season. Remove from the pan and cover.
CRISPY 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. Return the pan to medium-high heat. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned, 3-4 minutes per side. Return the caramelised Onion sauce to a low heat and add a splash of water to reheat, if necessary.
THE PERFECT PLATE
Plate up the Butternut mash. Side with the sautéed cabbage and the kassler smothered in the caramelised onion sauce. Sprinkle over the chopped parsley and the toasted seeds. Go ahead, Chef!
Butternut MASH
Place the Butternut pieces in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MUSTARD JAM
Return the pan to medium heat with a drizzle of oil or a knob of butter. When hot, fry the sliced Onion until soft and caramelised, 12-15 minutes (shifting occasionally). In the final 4-5 minutes, add the mustard, the jam, and a large splash of water.
CRACK ON WITH THE Cabbage
While the Onion is caramelising, place a pan over medium-high heat with a drizzle of oil. When hot, add the sliced Cabbage and fry until slightly softened, 4-5 minutes (shifting occasionally). In the final 2-3 minutes, add the grated garlic and the lemon juice. Add a sweetener (optional) and season. Remove from the pan and cover.
CRISPY 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. Return the pan to medium-high heat. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned, 3-4 minutes per side. Return the caramelised Onion sauce to a low heat and add a splash of water to reheat, if necessary.
THE PERFECT PLATE
Plate up the Butternut mash. Side with the sautéed cabbage and the kassler smothered in the caramelised onion sauce. Sprinkle over the chopped parsley and the toasted seeds. Go ahead, Chef!
Butternut MASH
Place the Butternut pieces in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MUSTARD JAM
Return the pan to medium heat with a drizzle of oil or a knob of butter. When hot, fry the sliced Onion until soft and caramelised, 12-15 minutes (shifting occasionally). In the final 4-5 minutes, add the mustard, the jam, and a large splash of water.
CRACK ON WITH THE Cabbage
While the Onion is caramelising, place a pan over medium-high heat with a drizzle of oil. When hot, add the sliced Cabbage and fry until slightly softened, 4-5 minutes (shifting occasionally). In the final 2-3 minutes, add the grated garlic and the lemon juice. Add a sweetener (optional) and season. Remove from the pan and cover.
CRISPY 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. Return the pan to medium-high heat. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned, 3-4 minutes per side. Return the caramelised Onion sauce to a low heat and add a splash of water to reheat, if necessary.
THE PERFECT PLATE
Plate up the Butternut mash. Side with the sautéed cabbage and the kassler smothered in the caramelised onion sauce. Sprinkle over the chopped parsley and the toasted seeds. Go ahead, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R163.58
for 4 servings · R40.90 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Butternut Chunks needs 1 kgButternut 2.5 kg 2.5 kg at R54.99 · 40% of packR22.00
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Cabbage needs 400 gChinese Cabbage 350 g 350 g at R28.99 · 1.14× packR33.13
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Apricot Jam needs 125 mlSmooth Apricot Jam 450 g R37.99 · whole pack (size can't be divided)R37.99
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Dijon Mustard needs 40 mlHand Cooked Dijon Mustard Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
Not in the Woolies basket — source these elsewhere:
- Pork Kassler Loin Steak
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Apricot & Mustard Kassler?
The preparation time for Apricot & Mustard Kassler with butternut mash, sautéed cabbage & fresh parsley is between 30 and 45 minutes.
What is the total time required to make Apricot & Mustard Kassler with butternut mash, sautéed cabbage & fresh parsley?
The total time required to make Apricot & Mustard Kassler with butternut mash, sautéed cabbage & fresh parsley is between 35 and 60 minutes.
How many servings does Apricot & Mustard Kassler provide?
4 servings
What are the main ingredients in Apricot & Mustard Kassler?
Apricot Jam, Butternut, Cabbage, Dijon Mustard, Garlic, Lemon Juice, Onion, Parsley, Pork Kassler Loin Steak, Pumpkin Seeds
What is the nutritional information of Apricot & Mustard Kassler?
Calories: 694, Carbs: 71 grams, Fat: grams, Protein: 39.3 grams, Sugar: 31.6 grams, Salt: 1997 grams
How do I prepare Apricot & Mustard Kassler?
THE PERFECT PLATE: Plate up the butternut mash. Side with the sautéed cabbage and the kassler smothered in the caramelised onion sauce. Sprinkle over the chopped parsley and the toasted seeds. Go ahead, Chef! CRISPY 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. Return the pan to medium-high heat. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned, 3-4 minutes per side. Return the caramelised onion sauce to a low heat and add a splash of water to reheat, if necessary. CRACK ON WITH THE CABBAGE: While the onion is caramelising, place a pan over medium-high heat with a drizzle of oil. When hot, add the sliced cabbage and fry until slightly softened, 3-4 minutes (shifting occasionally). In the final 2-3 minutes, add the grated garlic and the lemon juice. Add a sweetener (optional) and season. Remove from the pan and cover. BUTTERNUT MASH: Place the butternut pieces in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover. MUSTARD JAM: Return the pan to medium heat with a drizzle of oil or a knob of butter. When hot, fry the sliced onion until soft and caramelised, 9-12 minutes (shifting occasionally). In the final 4-5 minutes, add the mustard, the jam, and a splash of water. PUMPKIN SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Apricot & Mustard Kassler?
Apricot Jam, Butternut, Cabbage, Dijon Mustard, Garlic, Lemon Juice, Onion, Parsley, Pork Kassler Loin Steak, Pumpkin Seeds
How many calories does Apricot & Mustard Kassler have?
694 calories
How much fat content does Apricot & Mustard Kassler have?
grams