Slow-cooked pork & red cabbage

Slow-cooked pork & red cabbage

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(16 ratings)


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Cooking time

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

Skill level

Moderately easy


Serves 6

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving



  • 1½ kg/3lb 5oz pork shoulder
  • 1 rounded tsp black peppercorns
  • 1 tbsp thyme leaves
  • 3 tbsp olive oil
  • 2 onions, chopped
  • 1½ kg 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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  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.

Recipe from Good Food magazine, November 2007

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alex-f's picture
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I've cooked this twice now and it's been fab both times. The second time I couldn't get shoulder of pork so my butcher suggested front part of belly (next to the shoulder anatomically) � it was just as good, possibly better.

hatch1's picture

as I dont know a lot about red wine, I wondered what is the best wine to use?

barrattcj's picture
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Superbly festive - perfect for Christmas Eve - the sweetness means children love it too.

lucylu212's picture

I made this for a student supper party, and apart from taking longer then expected cutting up the pork, worked fantastically and tasted absolutely amazing! Definitely going to recommend for a christmas supper!

nelson61's picture
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I used red kale instead of red cabbage and left out the apple but add more cranberry sauce. It was still delicious.

lydborde's picture
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Absolutely fantastic - an excellent winter dish!