Pork, Cabbage and Mustard Rice Pot

• 1 tbspolive oil
• 500gpork mince
• 1large onion, finely chopped
• 3garlic cloves, finely chopped
• 350gwhite cabbage, finely shredded
• 1crisp eating apple, cored and cut into 1cm pieces
• 2 tspsmoked paprika
• 300gpaella rice
• 1× 400g tin chopped tomatoes
• 750mlhot chicken stock
• 2 tbspDijon mustard
• 1 tbspsherry vinegar
• fine salt
• black pepper

Method

1. 1Heat the olive oil in a wide, deep lidded frying pan or casserole over a medium-high heat. Add the pork mince with a good pinch of salt and plenty of black pepper, then cook for 7 minutes until deeply browned, steaming hot throughout and no pink remains, breaking it into small craggy pieces.
2. 2Add the onion and cook for 5 minutes until softened and glossy. Stir in the garlic, cabbage and apple, then cook for 6 minutes until the cabbage has collapsed and the apple is starting to soften.
3. 3Stir in the smoked paprika and paella rice. Cook for 1 minute until the rice is coated in the porky oil and smells nutty.
4. 4Add the chopped tomatoes, hot stock and Dijon mustard. Scrape the bottom of the pan well to lift the browned bits into the rice.
5. 5Bring to a steady bubble, then reduce to a low simmer. Cook uncovered for 18 minutes until most of the liquid has been absorbed and the rice is nearly tender; stir once halfway through, but do not keep stirring or the rice will turn stodgy.
6. 6Cover the pan, take it off the heat and leave it for 8 minutes until the rice is tender and the remaining juices have settled into a glossy sauce.
7. 7Stir through the sherry vinegar and check the seasoning. The pot should be savoury, gently smoky and sharp enough to cut through the pork.
8. 8Spoon into warm bowls, making sure each serving gets pork, cabbage, apple and rice.

Per serving

kcal

434

protein

26.3g

fibre

5.4g

carbs

20.5g

fat

27.2g