Slow-cooked pork & red cabbage

Recipe uploaded by

Mary Cadogan

12 ratings

Recipe by Mary Cadogan

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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.

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, salt 0.48 g

Latest comments and suggestions

Results 1-20

• Lydia

  14 November 2007

  Lydia rated and commented on this recipe

  

  Absolutely fantastic - an excellent winter dish!

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• Lekker

  17 November 2007

  Lekker commented on this recipe

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

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• Lekker

  17 November 2007

  Lekker rated this recipe

  

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• lucylu

  18 November 2007

  lucylu commented on this recipe

  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!

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• cjsrecipes

  27 November 2007

  cjsrecipes rated and commented on this recipe

  

  Superbly festive - perfect for Christmas Eve - the sweetness means children love it too.

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• rusty

  01 December 2007

  rusty commented on this recipe

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

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• Alex

  04 December 2007

  Alex rated and commented on this recipe

  

  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.

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• Margaret

  04 December 2007

  Margaret rated and commented on this recipe

  

  Absolutely delicious. I used pork fillet, which was meltingly tender. Will definitely put this in my 'favourites' list.

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• Jean

  10 December 2007

  Jean rated and commented on this recipe

  

  Will definitely cook this again, easy and impressive and had to print the recipe off for several of my friends this week.

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• Karen J

  27 January 2008

  Karen J rated this recipe

  

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• Kathryn

  28 January 2008

  Kathryn rated and commented on this recipe

  

  I cooked this as a low hassle, no last minute panic dish for New Year's Day. I used pork fillet instead of shoulder, which worked just fine - very tender and tasty. Certainly a dish to cook again. I served Boulangere potatoes, broccoli and roast fennel with it.

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• Annie

  17 February 2008

  Annie commented on this recipe

  I used a jar of red cabbage,as I couldn't get fresh red cabbage. This is an absolutely delicious recipe , enjoyed by everyone who has tasted it.

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• tuffit

  18 February 2008

  tuffit rated and commented on this recipe

  

  I just used thick sliced pork chops, and it was great!

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• Suejay

  14 March 2008

  Suejay commented on this recipe

  I made this last weekend as we had friends comming over for dinner, I decided to cook it in my slow cooker so I would have time to prepare my other stuff, it turned out wonderful, a great succuss, I would definately cook it again.

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• Ruth

  23 October 2008

  Ruth commented on this recipe

  I don't get it. Knowing that cabbage is rather bulky I only used a small one 550kg. I have ended up with loads of red cabbage: it has not cooked down as much as I thought it would. On the other hand however, having followed the cooking instructions my apples have gone to mulch and I am left with only the peel to show that there were any in the pot. Looks nothing like the picture. Taste is ok, sans plus. Must be me....

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• Joanna

  15 November 2008

  Joanna commented on this recipe

  Great dish and really easy, especially for a supper with friends as you don't spend all night in the kitchen. I was left with a portion of the red cabbage which i've frozen and can use as a side dish with something else - brilliant!

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• Viv1945

  23 November 2008

  Viv1945 commented on this recipe

  Ruth, did you use eating apples? if you had used bramleys it would go to mush.

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• Mary Cadogan

  14 March 2009

  Mary Cadogan commented on this recipe

  Ruth, I wonder if your pan was too small? If so the cabbage might not be able to cook down in the liquid as it should. The apples need to be peeled as the skins can be tough, but if you use a good eating apple such as cox it should not break up too much. Do have another go if you can bear it!

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• ST

  17 March 2009

  ST rated and commented on this recipe

  

  Perhaps I missed something here but I found this lacked flavour.

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• Cafreb

  29 April 2009

  Cafreb rated and commented on this recipe

  

  I love this recipe and I have made it serveral times even for guests. The key thing I found was finding good quality shoulder of pork.

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Ingredients

• 1.5kg 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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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 25 mins

Cook 2 hrs min 2 hrs 15 mins

Ingredients

• 1.5kg 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

Per serving

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

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