We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Roasted Pork & Braised Cabbage
with Barley & Glazed Apples
50 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
4 Servings
- Est. 700 Cals/serving
-
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.
Get Cooking
fresh
ingredients
Title
-
1 Pork Roast
- 1 cup Pearled Barley
-
2 Junami Apples
- 1 Red Onion
- ¾ lb Red Cabbage
- 2 Tbsps Butter
- 2 Tbsps Light Brown Sugar
- 2 Tbsps Red Wine Vinegar
- ¼ tsp Ground Cinnamon
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered