Name: Slow-cooked pork & red cabbage
Cook time: 2 h 15 min
Total time: 2 h 35 min
Yield: 6
Cuisine: British
Ingredients: 1.5kg/3lb 5oz pork shoulder; 1 rounded tsp black peppercorns; 1 tbsp thyme leaves; 3 tbsp olive oil; 2 onions chopped; 1.5kg red cabbage finely shredded; 2 apples peeled, cored and cut into eighths; 425ml red wine; 200g pack vacuum-packed chestnuts; 2 tbsp cranberry or redcurrant jelly

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Slow-cooked pork & red cabbage

Slow-cooked pork & red cabbage

Mary Cadogan

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Serves 6

More effort

Prep: 25 mins

Cook: 2 hrs - 2 hrs and 15 mins

A star rating of 3.9 out of 5.21 ratingsRate

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A wonderfully seasonal dish for Christmas entertaining - serve with a big of mashed potato and a seasonal salad

Freezable

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Braised beef with red onions & wild mushrooms

A star rating of 4.3 out of 5.25 ratings

Ingredients

Nutrition

Units:

MetricUS

1.5kg/3lb 5oz pork

shoulder
1 rounded tsp black peppercorns
1 tbsp thyme leaves
3 tbsp olive oil
2 onions

chopped
1.5kg red cabbage

finely shredded
2 apples

peeled, cored and cut into eighths
425ml red wine
200g pack vacuum-packed chestnuts
2 tbsp cranberry

or redcurrant jelly

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Nutrition: per serving

kcal770
fat48g
saturates17g
carbs33g
sugars21g
fibre7g
protein49g
salt0.48g

low

Method

step 1

Heat oven to 160C/fan 140C/gas 3. Cut the pork into thick slices, about 3cm thick. Coarsely crush the peppercorns and sprinkle over the pork along with the thyme and some salt and pepper.
step 2

Heat 2 tbsp oil in a large flameproof casserole, then add the onions and fry until lightly browned. Add the cabbage and stir well, then add the apples and wine and cook until the cabbage starts to soften. Finally, add the chestnuts, 1 tbsp of the jelly, salt and pepper, and bring to the boil. Cover and simmer for 5 mins.
step 3

Meanwhile, heat 1 tbsp of the oil in a frying pan, add the pork and fry on both sides until browned, then stir in the remaining tbsp of the jelly. Cook for a few mins until the pork is deeply browned and glistening. Arrange the pork over the cabbage. Pour a little boiling water into the frying pan, stir well to lift up all the pan juices, then pour over the pork.
step 4

Cover the pan tightly, then cook in the oven for 1¼-1½ hrs until the pork is very tender.

RECIPE TIPS

FREEZING

Freeze at the end of step 4. Defrost in the fridge overnight. Add a little more water if it looks dry, then bring to the boil. Return to the oven at 160C/fan 140C/gas 3 for 20-25 mins until heated through.

Recipe from Good Food magazine, November 2007

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A star rating of 3.9 out of 5.21 ratings

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