German Style Pork Steak with Red Cabbage

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Rating: 4.5/5 (2 votes cast)
German Style Pork Steak with Red Cabbage, 4.5 out of 5 based on 2 ratings


10 minutes

1 hr


    • 4
      Canadian Pork Leg Inside Steaks, boneless, about 1 1/2 lbs/735 g total
    • 1/4 tsp
      1 mL
      EACH ground sage and thyme leaves
    • salt and pepper to taste
    • 1 cup
      250 mL
      water, divided
    • 2
      slices bacon, cut in 1"/2.5 cm pieces
    • 3 cups
      750 mL
      coarsely shredded red cabbage
    • 1/3 cup
      75 mL
      cider vinegar
    • 1/4 cup
      50 mL
      packed brown sugar
    • 1 1/2 cups
      375 mL
      cored and sliced pears
    • salt and pepper to taste


In a large non-stick or lightly oiled skillet over medium-high heat, brown both sides of pork steaks. Sprinkle with sage, thyme, salt and pepper to taste. Add 1/2 cup (125 mL) water; cover and cook over low heat 50 to 60 minutes or until pork steaks are tender, turning steaks occasionally. Meanwhile, cook bacon in Dutch oven until crisp. Add cabbage and onions. Cook and stir over medium heat 5 minutes. Add 1/2 cup (125 mL) water, vinegar and brown sugar; mix well. Cover; simmer 15 minutes. Add pears; bring to a boil. Spoon cabbage mixture onto plates and top with pork steaks. Serve with pan-fried potatoes, parslied carrots and rye bread.

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