Warm Cabbage, Apple Salad with Shredded Pork recipe | TASTE

Ingredients

• For the dressing
• 1/3 cup sunflower oil
• 2 T Dijon mustard
• a pinch of English dry mustard
• 1 t honey
• 25 small capers
• 2 T chopped Italian parsley
• sea salt and freshly ground black pepper, to taste
• For the salad
• 1-2 T sunflower oil
• 400 g pork or veal schnitzels
• sea salt and freshly ground black pepper
• ¼ cup finely chopped onion
• 1 clove garlic, crushed
• ½ cup organic-chicken stock
• 2 T wine vinegar
• 2 baby cabbages, shredded
• 2 apples, thinly sliced