October 25, 2010 in Features, Food

Dinner in Minutes: Autumn calls for German-style eats

Linda Gassenheimer Miami Herald
 

Autumn is harvest time in much of the world. Oktoberfest in Munich, celebrating the arrival of the new production of beers, is a time to reap the fruit of Germany’s rich harvest.

Pleasant memories of beer-hall dinners inspired this simple German-style dinner of Glazed Pork With Caraway Cabbage.

For the entree, I sauteed pork chops and added a sweet-and-sour sauce made with mustard, vinegar and orange marmalade.

Red cabbage flavored with apples, tart apple cider and caraway seeds makes a zesty, colorful side dish.

A glass of German beer is all you need to complete your meal.

Glazed Pork

3/4 pound boneless pork loin chops, 1/2 inch thick

1 teaspoon canola oil

Salt and freshly ground black pepper

2 tablespoons German mustard

2 tablespoons orange marmalade

2 teaspoons apple cider vinegar

Remove all fat from pork. Heat oil in a nonstick skillet over medium-high heat. Add pork and brown 2 minutes on each side. Salt and pepper the cooked sides.

Mix the mustard, marmalade and vinegar together. Spoon over browned pork. Lower heat, cover and cook 2 minutes. Serve with cabbage and a dark German-style bread.

Yield: 2 servings.

Nutrition information per serving: 366 calories (24 percent from fat), 10 grams fat (2.2 grams saturated, 4.4 grams monounsaturated), 120 milligrams cholesterol, 40.4 grams protein, 27.2 grams carbohydrates, 2.2 grams fiber, 443 milligrams sodium.

Caraway Cabbage

1 teaspoon canola oil

1 medium onion, sliced (2 cups)

1 apple, cored and sliced (1 cup)

1 tablespoon sugar

3/4 cup water

1/4 small head red cabbage, sliced (3 1/2 cups)

2 tablespoons apple cider vinegar

2 teaspoons caraway seeds

Salt and freshly ground black pepper

Heat oil in a large nonstick skillet over medium-high heat. Add onion and saute 2 minutes.

Add apple and sugar and saute over medium heat 2 minutes, stirring as they cook. Add water and cabbage and stir; add vinegar and caraway seeds.

Bring to a boil, lower heat, cover and simmer 15 minutes. Most of the liquid will be absorbed and the cabbage will be slightly firm. Add salt and pepper to taste.

Yield: 2 servings.

Nutrition information per serving: 172 calories (16 percent from fat), 3 grams fat (0.3 gram saturated, 1.6 grams monounsaturated), no cholesterol, 3.6 grams protein, 35.8 grams carbohydrates, 6.9 grams fiber, 39 milligrams sodium.

Linda Gassenheimer is the author of 14 cookbooks including her newest, “Mix ’n Match Meals in Minutes for People with Diabetes,” and “Prevention’s Fit and Fast Meals in Minutes.” Visit her web page at www.dinnerinminutes.com.

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