Sirloin With Braised Red Cabbage

Full of fibre, vitamins and minerals Red Cabbage is a great veg to consume especially when braised with bacon, apples and balsamic vinegar, it’s a taste sensation!  This dish would also work well with pork instead of steak.

x2 servings / calories per serving = 437 cals

Macros per serving:

  • FAT – 13g
  • CARBS – 25g
  • PROTEIN – 53g

Ingredients:

  • 300g sirloin (Athleat Quality Meats)
  • 400g red cabbage, chopped
  • 130g white onion, sliced
  • 150g apple, cut into chunks
  • 2 rashers bacon, chopped
  • 100ml balsamic
  • 1 tbsp olive oil
  • Salt & pepper

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How To Cook:

  1. Heat the oil in a large non-stick pan and add the chopped bacon cooking for 3-5 mins until starting to crisp. Add the onion, stir with the bacon, turn down the heat and cook for 5 mins until the onions have started to brown and become sticky.
  2. Add to the pan the cabbage, apple, balsamic vinegar, season with salt and pepper, mix all the ingredients together thoroughly, turn the heat onto a low setting, pop on the lid then leave to stew for 1 hour, giving it a stir every now and then.
  3. The consistency you are looking for after 1 hour is a sticky and soft with all the balsamic having been reduced. If there is still a lot of juice after 30mins of cooking remove the pan lid so the moisture can escape. If there is still juice remaining after 1 hour, just turn up the heat and keep cooking until it has all reduced.
  4. When you are happy with your cabbage, heat up a griddle pan till piping hot, season your steaks with salt and pepper, rub them with a bit of oil to prevent them drying out or sticking to the griddle then cook to your liking. For medium rare cook for 1.5 mins on both sides (dependent upon the thickness of the steak of course)
  5. Serve immediately with the braised cabbage.

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