Slow-cooked pork & red cabbage

Slow-cooked pork & red cabbage

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(20 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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  • 1½ kg/3lb 5oz pork shoulder



    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



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

  • 1½ kg red cabbage, finely shredded



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

  • 2 apples, peeled, cored and cut into eighths



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

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



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

  • 2 tbsp cranberry or redcurrant jelly


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


  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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10th Dec, 2007
Will definitely cook this again, easy and impressive and had to print the recipe off for several of my friends this week.
4th Dec, 2007
Absolutely delicious. I used pork fillet, which was meltingly tender. Will definitely put this in my 'favourites' list.
4th Dec, 2007
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.
1st Dec, 2007
as I dont know a lot about red wine, I wondered what is the best wine to use?
27th Nov, 2007
Superbly festive - perfect for Christmas Eve - the sweetness means children love it too.
18th Nov, 2007
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!
17th Nov, 2007
I used red kale instead of red cabbage and left out the apple but add more cranberry sauce. It was still delicious.
14th Nov, 2007
Absolutely fantastic - an excellent winter dish!


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