Parsnip and Haloumi Rosti with Braised Red Cabbage and Pork

Another classic winter vegetable is parsnip, and with its sweet and nutty flavour it deserves more than simply roasting. Parsnips are a part of the carrot family, and provide us with a wide range of nutrients that include potassium, vitamin C and fibre, therefore a perfect reason to add more variety to your diet. Find all the ingredients for this recipe in store at Raeward fresh!


Parsnip and Haloumi Rosti with Braised Red Cabbage and Pork

Serves 4
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes


  • 1 red onion
  • 1 red apple
  • 1 tablespoon olive oil (+ extra drizzle for the pork)
  • 1/4 red cabbage
  • 1 tablespoon red wine vinegar (+ extra drizzle for the pork)
  • 1 teaspoon honey
  • 1/2 cup water
  • 4 cups grated parsnips (roughly two medium sized parsnips)
  • 200g packet of haloumi (grated)
  • 2 eggs
  • salt and pepper to season
  • olive oil
  • 400g lean pork steaks


1. Thinly slice the red onion and apple into long strips. In a thick bottomed pan heat the oil over a medium heat, and add the onion and apple. Cook, stirring, until the onions are soft.
2. Thinly slice the red cabbage and add to the onion and apple mix, along with the vinegar, honey and water, and season. Bring to the boil and reduce to simmer until the cabbage is tender, roughly 20 minutes.
3. Grate the parsnips and place in a bowl along with the grated haloumi and eggs. Season and thoroughly mix together.
4. Heat the oil in a pan. Divide the parsnip mix into eight equal portions. Using your hands squeeze the rostis together and immediately place on the heat. Cook for 10 minutes on a low heat, then turn over and cook for a further ten minutes until both sides are golden.
5. Whilst the rostis are cooking, heat a pan to high, drizzle the pork with the red wine vinegar and olive oil and season, cook on high for 4 minutes on each side.
6. Assemble your plate by adding a generous serve of red cabbage, 2 rosti each, and your pan fried pork.