In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pork blade steaks with roasted grapes and braised red cabbage

Gluten-Free Friendly, Soy-Free, Paleo, Protein Plus

2 Servings, 610 Calories/Serving

45 Minutes

Roasting grapes intensifies their flavor and softens the fruits to an almost jam-like texture. Their sweetness is the perfect counterpoint to the savory braised cabbage seasoned with fresh ginger and garlic. Don't bother to pick the grapes off the stem, roasting the bunch whole makes them easier to handle and they'll look spectacular on the dinner table.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

Red grapes
2 pork blade steaks
Shallots
1-inch piece fresh ginger
2 garlic cloves
Red cabbage
2 tablespoons mirin
Fresh flat leaf parsley
Unsalted butter
½ teaspoon sweet paprika
2 pork blade steaks
Shallots
1-inch piece fresh ginger
2 garlic cloves
Red cabbage
2 tablespoons mirin
Fresh flat leaf parsley
Unsalted butter
½ teaspoon sweet paprika
Red grapes

Nutrition per serving

Calories 610, Total Fat 29g (37% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 650mg (28% DV), Total Carb. 53g (19% DV), Fiber 7g (25% DV), Protein 35g

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep and roast the grapes

Heat the oven to 375°F. On a sheet pan, drizzle the grapes with oil and season with salt. Roast until the grapes begin to caramelize, about 25 minutes. While the grapes cook, prepare the pork.

Cook the pork

Season the pork with salt and pepper. In a frying pan, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Cook the pork in the hot pan until well browned and still pink in the middle, about 5 minutes on each side. While the pork cooks, press the steaks flat with a spatula for about 5 seconds to ensure even contact with the pan. Transfer the pork to a sheet pan. (Don’t wash the frying pan.) While the pork cooks, prepare the vegetables.

Prep and cook the vegetables

Peel and chop the shallots.
Peel and chop the ginger.
Chop the garlic.
Chop and rinse the cabbage.

In the same pan used to cook the pork, over medium heat, add the shallots, ginger and garlic. Stir until just fragrant, about 1 minute. Add the cabbage and mirin, and season with salt and pepper. Cook, stirring occasionally, until the vegetables are just tender, most of the liquid has evaporated, and the cabbage has browned slightly, about 15 minutes. While the vegetables cook, prepare the parsley butter.

Make the parsley butter

Chop the parsley.

In a small mixing bowl, combine the butter, parsley, and paprika. Season with salt.

Reheat the pork and serve

Remove the grapes from the oven. Transfer the pork to the oven and heat until just warmed through, about 5 minutes. Serve the pork steaks with the cabbage and grapes and top with the parsley butter.

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