Pork blade steaks with red cabbage and roasted grapes

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

Great for Entertaining

Pork blade steaks with red cabbage and roasted grapes

Paleo, Gluten-Free, Soy-Free

2 Servings, 710 Calories/Serving

35–45 Minutes

With sweet-tart roasted grapes and juicy pork blade steaks on the bone, this paleo and gluten-free fall feast is elegant enough for a dinner party, yet weeknight-easy.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 1 tablespoon unsalted butter (optional)
  • ½ pound red grapes
  • 2 pork blade steaks (about 6 ounces each)
  • 1 or 2 shallots
  • 1-inch piece fresh ginger
  • 1 or 2 cloves peeled fresh garlic
  • 1 wedge red cabbage (about 1 pound)
  • 2 tablespoons coconut aminos
  • 3 or 4 sprigs fresh flat-leaf parsley
  • ½ teaspoon sweet smoked paprika

Chef's Tip

If you’ve chosen to double up on this recipe for a dinner party, cook the pork in batches if needed; transfer the cooked steaks to a plate or sheet pan and tent with foil to keep warm. If needed, you can also rewarm them in the hot oven on the sheet pan for 5 minutes before serving.

Nutrition per serving

Protein: 36g (72% DV), Fiber: 8g (32% DV), Total Fat: 45g (69% DV), Monounsaturated Fat: 28g, Polyunsaturated Fat: 5g, Saturated Fat: 10g (50% DV), Cholesterol: 105mg (35% DV), Sodium: 680mg (28% DV), Carbohydrates: 38g (13% DV), Total Sugars: 24g, Added Sugars: 0g (0% DV).
Contains: Milk, Tree Nuts

Instructions

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

Wash produce before use

1

Roast the grapes

Heat the oven to 375°F.
  • If using, let the butter come to room temperature.
On a sheet pan, drizzle the grapes with 1 to 2 teaspoons oil and season with salt. Roast until the grapes begin to collapse and caramelize, 20 to 25 minutes.
While the grapes roast, prepare the pork and cabbage.

2

Prep and cook the pork

  • Pat the pork dry with a paper towel; season with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the pork and cook, turning once and pressing occasionally with the back of a spoon or spatula to ensure the meat cooks evenly, until browned but still faintly pink within, 4 to 5 minutes per side. Transfer to a plate. Do not clean the pan.
While the pork cooks, prepare the cabbage ingredients.

3

Prep the cabbage ingredients

  • Peel and finely chop the shallots.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Cut away any core from the cabbage; coarsely chop the cabbage.

4

Cook the cabbage

In the same pan used for the pork, if dry, add 1 tablespoon oil; warm over medium heat until hot but not smoking. Stir in the shallots, ginger, and garlic and cook until fragrant, about 1 minute. Add the cabbage and coconut aminos and season with salt and pepper. Cover and cook, stirring occasionally, until the cabbage is just tender and most of the liquid has evaporated, 12 to 15 minutes.
While the cabbage cooks, prepare the paprika butter.

5

Make the paprika butter

  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a small bowl, using a fork, mash the butter or stir 1 tablespoon oil with the parsley and paprika. Season to taste with salt.

Serve

Transfer the pork to individual plates. Top with the paprika butter and serve with the cabbage and grapes.