Roasted Pork & Braised Cabbage with Barley & Glazed Apples

Roasted Pork & Braised Cabbage

with Barley & Glazed Apples

50 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Tonight’s recipe borrows from a favorite culinary tradition of Eastern Europe: pairing a hearty pork roast with sweet apples and red cabbage. To bring out the flavor of Junami apples (a particularly juicy, crisp variety), we’re glazing them and seasoning them with cinnamon—a classic touch. And as a base for our vibrant red cabbage, we’re cooking brown sugar with a bit of vinegar and water to make a delicious sweet and sour glaze.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Sear & roast the pork:
1 Sear & roast the pork:

Preheat the oven to 450°F. Heat a medium pot of salted water to boiling on high. Pat the pork dry with paper towels; season all sides with salt and pepper. In a large, high-sided pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork. Cook, turning occasionally, 6 to 8 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan, transfer to a foil-lined sheet pan. Roast 26 to 28 minutes, or until cooked through. (An instant-read thermometer inserted into the pork should register 145°F.) Transfer to a cutting board; let rest for at least 5 minutes.

Cook the barley:
2 Cook the barley:

While the pork sears, add the barley to the pot of boiling water. Cook, uncovered, 25 to 27 minutes, or until tender. Drain thoroughly and return to the pot. Off the heat, add half the butter. Stir to thoroughly combine; season with salt and pepper to taste. Set aside in a warm place.

Prepare the ingredients:
3 Prepare the ingredients:

While the barley cooks, wash and dry the fresh produce. Peel, core and medium dice the apples. Peel and thinly slice the onion. Cut out and discard the cabbage core; thinly slice the leaves.

Glaze the apples:
4 Glaze the apples:

Heat the pan of reserved fond on medium-high until hot. Add the apples; season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 5 to 6 minutes, or until slightly softened. Add the cinnamon and ¼ of the sugar. Cook, stirring frequently, 30 seconds to 1 minute, or until well combined. Add ⅓ cup of water. Cook, stirring frequently, 6 to 7 minutes, or until cooked off. Stir in ¼ of the vinegar; season with salt and pepper. Turn off the heat. Transfer to a serving dish. Rinse and wipe out the pan.

Braise the cabbage:
5 Braise the cabbage:

In the same pan, combine the remaining sugar and vinegar and ¼ cup of water. Heat on medium-high until the sugar has melted. Add the onion and remaining butter; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the cabbage. Cook, covering with foil, 9 to 10 minutes, or until softened. Season with salt and pepper to taste. Remove from heat.

Finish & serve your dish:
6 Finish & serve your dish:

Find the lines of muscle (or grain) of the rested pork; thinly slice crosswise against the grain. Add any juices from the cutting board to the serving dish of glazed apples; stir to thoroughly combine. Transfer the cooked barley to a serving dish; top with the braised cabbage and sliced pork. Serve with the glazed apples on the side. Enjoy!

Tips from Home Chefs

Sear & roast the pork:
1 Sear & roast the pork:

Preheat the oven to 450°F. Heat a medium pot of salted water to boiling on high. Pat the pork dry with paper towels; season all sides with salt and pepper. In a large, high-sided pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork. Cook, turning occasionally, 6 to 8 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan, transfer to a foil-lined sheet pan. Roast 26 to 28 minutes, or until cooked through. (An instant-read thermometer inserted into the pork should register 145°F.) Transfer to a cutting board; let rest for at least 5 minutes.

2 Cook the barley:

While the pork sears, add the barley to the pot of boiling water. Cook, uncovered, 25 to 27 minutes, or until tender. Drain thoroughly and return to the pot. Off the heat, add half the butter. Stir to thoroughly combine; season with salt and pepper to taste. Set aside in a warm place.

Prepare the ingredients:
3 Prepare the ingredients:

While the barley cooks, wash and dry the fresh produce. Peel, core and medium dice the apples. Peel and thinly slice the onion. Cut out and discard the cabbage core; thinly slice the leaves.

4 Glaze the apples:

Heat the pan of reserved fond on medium-high until hot. Add the apples; season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 5 to 6 minutes, or until slightly softened. Add the cinnamon and ¼ of the sugar. Cook, stirring frequently, 30 seconds to 1 minute, or until well combined. Add ⅓ cup of water. Cook, stirring frequently, 6 to 7 minutes, or until cooked off. Stir in ¼ of the vinegar; season with salt and pepper. Turn off the heat. Transfer to a serving dish. Rinse and wipe out the pan.

Glaze the apples:
Braise the cabbage:
5 Braise the cabbage:

In the same pan, combine the remaining sugar and vinegar and ¼ cup of water. Heat on medium-high until the sugar has melted. Add the onion and remaining butter; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the cabbage. Cook, covering with foil, 9 to 10 minutes, or until softened. Season with salt and pepper to taste. Remove from heat.

6 Finish & serve your dish:

Find the lines of muscle (or grain) of the rested pork; thinly slice crosswise against the grain. Add any juices from the cutting board to the serving dish of glazed apples; stir to thoroughly combine. Transfer the cooked barley to a serving dish; top with the braised cabbage and sliced pork. Serve with the glazed apples on the side. Enjoy!

Finish & serve your dish:
Browse Steps
1 of 6