SLOW-COOKED PORK & RED CABBAGE

Slow-cooked pork & red cabbage image

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

Provided by Mary Cadogan

Time 2h35m

Number Of Ingredients 10

Ingredients

1.5kg/3lb 5oz 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

Steps:

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.
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.
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.
Cover the pan tightly, then cook in the oven for 1¼-1½ hrs until the pork is very tender.

Nutrition Facts : Calories 770 calories, Fat 48 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 21 grams sugar, Fiber 7 grams fiber, Protein 49 grams protein, Sodium 0.48 milligram of sodium