Menu Plan for Winter I: Week 6, Day 2


Weekly Menu

Shopping List

Daily Recipes:

 Day 1
 Day 2
 Day 3
 Day 4
 Day 5
 Day 6

Braised Pork with Leek Sauce
Alsatian Potatoes
Creamed Savoy Cabbage

Cooking time:  90 minutes for menu       Cooking schedule: see below for instructions

     Pork loin roast gets meltingly tender when slowly braised.  The leeks add a slightly sweet flavor, not as strong as onions and are at the height of their season now.

Braised Pork with Leeks

Total time: 1 hour 30 minutes 
       Braising does wonderful things to a pork roast: keeping it moist and making it very tender.   This is served with a White Wine and Leek Sauce. 

Braised Pork with Leeks Ingredients:


Alsatian Potatoes

Total time: 40 minutes  
     Instead of the usual boiled potatoes try this tasty alternative: Potatoes and onions simmered slowly in chicken broth, which they absorb by the end of cooking time.

Alsatian Potatoes Ingredients:


Creamed Savoy Cabbage

Total time: 20 minutes 
   Creamed cabbage - sounds terribly old-fashioned, doesn't it?  I've updated it a bit.... But it's still simple.

Creamed Savoy Cabbage Ingredients:


Cooking Schedule: 90 minutes with break
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium skillet with lid, small saucepan with lid,
heavy pot or Dutch oven

Clean, trim and slice leeks
Sauté leeks
Remove leeks, brown pork
Add wine to pot, deglaze
Return leeks to pot, add wine, stock, thyme
Bring to a boil, cover, reduce heat and braise
     Take a break - 40 minutes or as long as you like
35 minutes before serving

Chop onion, sauté
Cut potatoes, add to onion, with stock, thyme, boil
Slice cabbage
Put cabbage, stock in skillet, cover, cook
   20 minute break while everything cooks
Mind the potatoes, cabbage
Remove pork
Increase heat under leeks
Dissolve cornstarch in water, add to leeks, thicken
Slice pork, spoon leek sauce over
Stir yogurt into cabbage
Drain potatoes if needed

Share this:


Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: