Slow-cooked pork & red cabbage

Slow-cooked pork & red cabbage

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

Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 2 hrs - 2 hrs 15 mins

Freezable

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.
Try

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.

Per serving

770 kcalories, protein 49g, carbohydrate 33g, fat 48 g, saturated fat 17g, fibre 7g, sugar 21g, salt 0.48 g

Recipe from Good Food magazine, November 2007.

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Latest comments and suggestions

Results 21-28

  • Binder photo Teresah

    09 August 2009

    Teresah rated and commented on this recipe

    1 stars

    Sorry folk, this just convinced me red cabbage is for pickling only...

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  • Binder photo Angela

    16 April 2010

    Angela rated and commented on this recipe

    1 stars

    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.

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  • Binder photo Niamh McDonnell

    21 December 2010

    Niamh McDonnell rated and commented on this recipe

    4 stars

    Delicious - the meat was so sweet and tender as a result of having cooked in the wine and red cabbage.

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  • Binder photo petecuk

    27 January 2011

    petecuk commented on this recipe

    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!

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  • Binder photo petecuk

    27 January 2011

    petecuk commented on this recipe

    gh

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  • Binder photo Sue

    16 November 2011

    Sue rated and commented on this recipe

    5 stars

    Come autumn and it's time to cook this again. Delicious. Also freezes really well so we can enjoy it again through the week.

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  • Binder photo Jay Jay

    22 October 2012

    Jay Jay commented on this recipe

    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.

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  • Binder photo Oliveoyl

    04 November 2012

    Oliveoyl rated and commented on this recipe

    5 stars

    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.

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Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 2 hrs - 2 hrs 15 mins

Freezable

Ingredients

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Per serving

770 kcalories, protein 49g, carbohydrate 33g, fat 48 g, saturated fat 17g, fibre 7g, sugar 21g, salt 0.48 g

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