Slow Cooked Pork and Red Cabbage | Salad Ways | We're Growing
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Slow Cooked Pork and Red Cabbage

Slow Cooked Pork and Red Cabbage

Course Main Dish
Servings 4 people



  1. Heat oven to 160’C fan forced. Cut the pork into thick slices. Coarsely crush the peppercorns and sprinkle over the pork with some thyme and salt.
  2. Heat 2 tablespoons oil in a large flameproof casserole, add the onion and fry until soft and lightly browned. Add the cabbage, apples and wine, stir well and cook until the cabbage starts to soften. Add 1 tablespoon of the jelly, bring to the boil, cover and simmer for 5 minutes.
  3. Meanwhile, heat 1 tablespoon oil in a frying pan, add the pork and cook on both sides until browned. Stir in the rest of the jelly and cook for a few minutes until the pork is deeply coloured and glistening. Arrange the pork over the cabbage. Put a little boiling water in the frying pan and stir well to lift the pan juices then pour over the pork.
  4. Cover the pan and cook in the oven for 1 ¼ - 1 ½ hours until the pork is very tender.
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