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Pork Potato Mustard Traybake with Sweetheart Cabbage
Lemon-thyme pork meatballs roasted with mustard potatoes, carrots and onion, served with sweetheart cabbage in a light mustard sauce.
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
| Typical values | per serving |
|---|---|
| Energy | 525 kcal |
| Protein | 34g |
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Prepare vegetables and stock
For more than four servings, repeat batches of no more than four, dividing displayed ingredient and method totals between batches. Keep tray sizes, meatball dimensions and per-batch times fixed; allow extra elapsed time. Heat oven to 220°C conventional/200°C fan. Cut potatoes into pieces no larger than 2cm, carrots into 1cm-thick batons and onion into 2cm wedges. Remove the cabbage core and shred leaves 3mm thick. Measure 2g lemon zest and 30ml juice. Prepare all 225ml chicken stock at the dilution stated in the ingredient list.