Featured Maple Leaf Product: BBQ Pork Rib (72230)
Pork Rib with Apples & Red Cabbage
Recipe Information
Method
- Shred red cabbage. Place all ingredients in a pot and bring to a boil. Simmer on low heat until all moisture has been absorbed and the cabbage is tender.
- Spread pork ribs onto a baking sheet and heat in a pre-heated 350 F (175 C) oven, reaching a temperature of 160 F/70 C or heat on a grill to the same temperature.
- Build each plate with a bed of red cabbage and top with a piece of pork rib.
Yield
25
Portion Size
176 g / 6.2 oz
Preparation Method
Baked/Roasted
Global Cuisine
European
Theme Inspired
All Themes
Nutritional Information
per 176 g / 6.2 oz
| Nutrient | Quantity |
|---|---|
| Calories (49.6% from fat) | 212 kcal |
| Fat | 12.1 gm |
| Saturated Fat | 4.51 gm |
| Trans Fat | 0.100 gm |
| Cholesterol | 45 mg |
| Sodium | 290 mg |
| Carbohydrates | 10.7 gm |
| Dietary Fiber | 1.9 gm |
| Sugars | 6.7 gm |
| Protein | 17.1 gm |
| Vitamin A | 2 RE |
| Vitamin C | 26 mg |
| Calcium | 31 mg |
| Iron | 0.51 mg |
| Potassium | 449 mg |
| Phosphorous | 154 mg |
Ingredients
| Metric | Imperial | |
|---|---|---|
| Pork Rib | 25 each | 25 each |
| Red Cabbage, Shredded | 1.7 Kg | 3.7 Lbs |
| Apples, Fresh, Sliced | 240 g | 8.4 oz |
| White Vinegar | 45 mL | 1.5 Fl oz |
| Bay Leaves | 4 each | 4 each |
| Apple Juice | 225 mL | 7.6 Fl oz |
| Red Currant Jelly | 40 mL | 1.4 Fl oz |