Slow-cooked pork & red cabbage
Serves 6
More effort
Prep:
Cook: -
A wonderfully seasonal dish for Christmas entertaining - serve with a big of mashed potato and a seasonal salad
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- 1.5kg/3lb 5oz porkshoulder
- 1 rounded tsp black peppercorns
- 1 tbsp thyme leaves
- 3 tbsp olive oil
- 2 onionschopped
- 1.5kg red cabbagefinely shredded
- 2 applespeeled, cored and cut into eighths
- 425ml red wine
- 200g pack vacuum-packed chestnuts
- 2 tbsp cranberryor redcurrant jelly
Nutrition: per serving
- kcal770
- fat48g
- saturates17g
- carbs33g
- sugars21g
- fibre7g
- protein49g
- salt0.48glow
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.
