It’s Easier Not Being Green

I waste more food now than ever before. I know I shouldn’t admit it, but I do.

When I was a young, newly married cook, I was very careful with fruits and vegetables. For instance when I needed to dice an onion, I would cut the ends off as close to the end as possible. I then would carefully peal just the outermost skin. If the next layer of skin was also too thin, I would carefully peel that layer too. I got every bit of edible onion out of that thing as possible. Fruit with bruises? As long as it wasn’t really bad, use it.

Today, as my bank account is not as tight, I find I am no longer as careful and often make decisions for pure quality or speed over waste. Back to the onion, I will often peel a thicker outer layer (in addition to the further out thinner layers) just to ensure I am not spending time finding each little broken piece of outer layer that doesn’t peel nicely. Fruit with bruises? I will now cut around it to ensure a high quality item or even toss it entirely (if there is little unbruised flesh left).

In the recipe below, I had a small head of cabbage but make the decision after cutting it all up to leave some on the cutting board versus putting it into the pan. Looking at my menu, I knew it would go bad before I used it, so into the trash it went.

I know I should focus more on using my food resources better, and perhaps that will change more in the future, but not today.

Photo Jan 01, 5 25 09 PM

Perfectly cooked pork with lovely looking cabbage.

Photo Jan 01, 4 40 16 PM

Very simple.

Photo Jan 01, 4 57 43 PM

In the oven.

Photo Jan 01, 5 24 38 PM

On the table.

Photo Jan 01, 5 25 04 PM

A nice hearty dish.

Pork Tenderloin With Red Cabbage and Applesauce

Prep Time: 35m | Cook Time: 35m | Makes: 4


  • 2 tablespoons olive oil
  • 2 pork tenderloins (about 1 1/2 pounds total)
  • kosher salt and black pepper
  • 1/2 small head red cabbage, thinly sliced (about 6 cups)
  • 1 tablespoon red wine vinegar
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 cup applesauce


1. Heat oven to 450° F. Heat the oil in a large ovenproof skillet over medium-high heat. Season the pork with ¼ teaspoon each salt and pepper and cook, turning occasionally, until browned, 8 to 10 minutes.

2. Add the cabbage and ½ teaspoon salt to the skillet with the pork and toss to coat. Transfer to oven and cook until the pork is cooked through, 10 to 12 minutes. Remove the pork and let rest for 5 minutes before slicing.

3. Add the vinegar and parsley to the cabbage and toss to combine. Serve with the pork and applesauce.

Nutritional Info:

Calories 314 Fat 13g Sat Fat 3g Cholesterol 98mg Sodium 453mg Protein 36g Carbohydrate 12g Sugar 8g Fiber 2g Iron 3mg Calcium 47mg


Tags: , , , , , , , ,

Categories: German, Low Carb, Main Dish 2, Pork, Recipes

Author:The Ranting Chef

Check out the best recipes at

2 Comments on “It’s Easier Not Being Green”

  1. May 4, 2013 at 6:22 am #

    >It’s Easier Not Being Green
    – Tell me about it. Sigh.

    >I know I should focus more on using my food resources better, and perhaps that will change more in the future,
    – Being aware is the first step. 🙂 Of many. 😦

    >but not today.
    – There’s *always* tomorrow. 😉



  2. May 4, 2013 at 4:07 pm #

    Unfortunately I have a curse of not wasting. I too have been on a tight budget but now that we are more settled, well on the other end about to retire completely I find I am even more frugal. I’ve been know to wipe off the sell buy date on a few things just so Mark will continue to eat it. Go figure, some habits are very hard to break.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: