Slow-cooked pork & red cabbage

Slow-cooked pork & red cabbage

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(18 ratings)

Prep: 25 mins Cook: 2 hrs - 2 hrs, 15 mins

More effort

Serves 6
A wonderfully seasonal dish for Christmas entertaining - serve with a big of mashed potato and a seasonal salad

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal770
  • fat48g
  • saturates17g
  • carbs33g
  • sugars21g
  • fibre7g
  • protein49g
  • salt0.48g
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Ingredients

  • 1½ kg/3lb 5oz pork shoulder
    Pork

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 1 rounded tsp black peppercorns
  • 1 tbsp thyme leaves
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1½ kg red cabbage, finely shredded
    Cabbage

    Cabbage

    ka-badge

    The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…

  • 2 apples, peeled, cored and cut into eighths
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 425ml red wine
  • 200g pack vacuum-packed chestnuts
    Chestnut

    Chestnut

    chest-nut

    'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…

  • 2 tbsp cranberry or redcurrant jelly
    Cranberries

    Cranberry

    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

Method

  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.

  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.

  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.

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

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Comments, questions and tips

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quantumjo
5th Sep, 2016
3.8
This was delicious. Used a red wine stock pot and no chestnuts and turned out fine. I also cooked it in my slow cooker which means I should have used less wine - so I'll adjust that next time. Ended up with some leftover red cabbage which I've frozen to use as a side dish later on but if you didn't want that then half a cabbage would be plenty. Will definitely be making again.
lms2002
21st Mar, 2015
Really easy and tasty. I chewed and made it even easier by using a pack of ready made red cabbage & apple mix
Olivoyl
4th Nov, 2012
5.05
This went down very well with my family who all had seconds even though some of them claim not to like red cabbage! I left the chestnuts out as it's not Christmas yet, but will include them next time I make it as I think it will make it more special. Any suggestions for good accompaniments? Mash and broccoli was a bit boring.
jay1wright
22nd Oct, 2012
Great flavours, use eating apples not cooking apples as they mush up during cooking. I opted for half the amount of cabbage which was more than enough, a simple red cheap wine, and no chestnuts as I could not get any. However it still tasted absolutely amazing and is still in the running for the upcoming festive period. Served with butter roasted potatoes, carrots, and broccoli. Give it a go it's well worth it.
suekeating
16th Nov, 2011
5.05
Come autumn and it's time to cook this again. Delicious. Also freezes really well so we can enjoy it again through the week.
petecuk
27th Jan, 2011
gh
petecuk
27th Jan, 2011
I slightly varied the recipe as pork shoulder was sold out and I had some spare veg. I used a rolled pork belly, sealed it whole in the plan for about 10 mins to hold the shape, then thickly sliced it and fried the slices as per the recipe. I also added mushroom and chopped carrot to the onions and cabbage. It was delicious!
nmcdonnell
21st Dec, 2010
4.05
Delicious - the meat was so sweet and tender as a result of having cooked in the wine and red cabbage.
angela67
16th Apr, 2010
1.05
I was really disappointed with this recipe. I found the pork/cabbage ratio totally off. I had way too much cabbage left after all the pork had been eaten. I had to add some chicken stock too as there wasn't much liquid for the cabbage and pork to cook in. Maybe I just had the wrong size and shape pot to cook it in. Don't think I'll be cooking this one again.
teresahall
9th Aug, 2009
1.05
Sorry folk, this just convinced me red cabbage is for pickling only...

Pages

Charlsims
12th Nov, 2016
The title says 'slow cooked'. But no where in the method does it mention putting in a slow cooker. I take it the title is wrong?
goodfoodteam's picture
goodfoodteam
15th Nov, 2016
Thanks for your comment. Slow-cooked doesn't always refer to a dish that is made in the slow cooker but if you're after something that is then take a look at our slow cooker recipe collection. We hope you find something you like.
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