Roasted Pork & Cheesy Mashed Potato with Cabbage & Apple

Roasted Pork & Cheesy Mashed Potato

with Cabbage & Apple

40 MIN
2 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.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan 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.
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.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
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

In this dish, roasted pork and quick-braised cabbage, classic cool-weather companions, get a sweet twist from apple, grated and added to the pan along with the cabbage. For another hearty complement, we’re mashing russet potato with delightfully squeaky cheese curds while it’s still hot, which helps the cheese melt. It all comes together with a drizzle of creamy mustard sauce.

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

Remove the pork from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450ºF. Heat a small pot of salted water to boiling on high. Line a sheet pan with aluminum foil. Pat the pork dry with paper towels; season with salt and pepper on all sides. In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork and cook, turning occasionally, 6 to 8 minutes, or until browned. Turn off the heat. Leaving any browned bits (or fond) in the pan on the stove, transfer the seared pork to the sheet pan. Roast 14 to 16 minutes, or until the pork is cooked through. (An instant-read thermometer should register 145°F.) Transfer to a cutting board and let rest for at least 5 minutes.

Prepare the ingredients:
2 Prepare the ingredients:

While the pork sears, wash and dry the fresh produce. Medium dice the potato. Cut out and discard the cabbage core; thinly slice the leaves. Grate the apple on the large side of a box grater. Peel and thinly slice the shallot.

Cook & mash the potato:
3 Cook & mash the potato:

While the pork roasts, add the potato to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and cheese curds. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Set aside in a warm place.

Cook the cabbage & apple:
4 Cook the cabbage & apple:

While the potato cooks, add the cabbage, apple, shallot, vinegar, and 1/2 cup of water to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until slightly softened. Cover and reduce the heat to medium. Cook, stirring occasionally, 8 to 10 minutes, or until the cabbage has softened and most of the liquid has cooked off. Turn off the heat; season with salt and pepper to taste.

Slice the pork & plate your dish:
6 Slice the pork & plate your dish:

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Divide the sliced pork, cooked cabbage and apple, and mashed potato between 2 dishes. Serve with the creamy mustard sauce on the side. Enjoy!

Tips from Home Chefs

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

Remove the pork from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450ºF. Heat a small pot of salted water to boiling on high. Line a sheet pan with aluminum foil. Pat the pork dry with paper towels; season with salt and pepper on all sides. In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork and cook, turning occasionally, 6 to 8 minutes, or until browned. Turn off the heat. Leaving any browned bits (or fond) in the pan on the stove, transfer the seared pork to the sheet pan. Roast 14 to 16 minutes, or until the pork is cooked through. (An instant-read thermometer should register 145°F.) Transfer to a cutting board and let rest for at least 5 minutes.

2 Prepare the ingredients:

While the pork sears, wash and dry the fresh produce. Medium dice the potato. Cut out and discard the cabbage core; thinly slice the leaves. Grate the apple on the large side of a box grater. Peel and thinly slice the shallot.

Cook & mash the potato:
3 Cook & mash the potato:

While the pork roasts, add the potato to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and cheese curds. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Set aside in a warm place.

4 Cook the cabbage & apple:

While the potato cooks, add the cabbage, apple, shallot, vinegar, and 1/2 cup of water to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until slightly softened. Cover and reduce the heat to medium. Cook, stirring occasionally, 8 to 10 minutes, or until the cabbage has softened and most of the liquid has cooked off. Turn off the heat; season with salt and pepper to taste.

Cook the cabbage & apple:
Slice the pork & plate your dish:
6 Slice the pork & plate your dish:

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Divide the sliced pork, cooked cabbage and apple, and mashed potato between 2 dishes. Serve with the creamy mustard sauce on the side. Enjoy!

Browse Steps
1 of 5