Juniper-Rubbed Pork with Braised Red Cabbage

This dish balances the rich, aromatic flavour of juniper-rubbed pork loin with the sweet and sour tang of braised red cabbage. It's a hearty, satisfying meal that feels special, yet remains perfectly aligned with your fibre and protein goals.

Method

1. 1

   Rub the pork loin steaks with the crushed juniper berries, salt, and black pepper. Set aside.

2. 2

   Heat half the olive oil in a large pot or deep skillet. Add the sliced onion and cook for 5 minutes until softened.

3. 3

   Add the shredded red cabbage, apple cider vinegar, 100ml of water, and a pinch of salt. Bring to a simmer, then cover and cook for 20-25 minutes until the cabbage is tender.

4. 4

   Stir the milled flaxseed into the cabbage to thicken any liquid and boost fibre. Keep warm.

5. 5

   While the cabbage cooks, heat the remaining oil in another pan over medium-high heat.

6. 6

   Sear the pork steaks for 3-5 minutes per side, depending on thickness, until cooked through and golden brown.

7. 7

   Let the pork rest for a few minutes before slicing. Serve the pork alongside the braised red cabbage.