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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rbmeals
29th Apr, 2009
5.05
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.
Siobhan218
17th Mar, 2009
2.05
Perhaps I missed something here but I found this lacked flavour.
marylucia
14th Mar, 2009
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!
vivienspiteri
23rd Nov, 2008
Ruth, did you use eating apples? if you had used bramleys it would go to mush.
joannam
15th Nov, 2008
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!
potteringdougal2005
23rd Oct, 2008
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....
suejay74
14th Mar, 2008
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.
tuffit
18th Feb, 2008
4.05
I just used thick sliced pork chops, and it was great!
ethanandabby
17th Feb, 2008
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.
minoumouse2
28th Jan, 2008
5.05
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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