Pork braised in red cabbage
Updated ,first published
A recipe from the Good Food collection.
Ingredients
30g butter
1 large onion, chopped
1 carrot, diced
140g bacon, rind removed, cut into thin strips
1kg red cabbage, outer leaves removed
2 green apples, peeled, cored and chopped
2 garlic cloves, crushed
¼ tsp ground nutmeg
¼ tsp ground cloves
1½ cups (375ml) red wine
1½ cups (375ml) beef stock
1.5kg pork neck, trimmed of fat
20g butter, extra
¼ cup (15g) chopped fresh parsley
Method
Step 1
Preheat the oven to 150C. Heat the butter in a 2.5 litre flameproof casserole. Cook the onion, carrot and bacon, covered, over low heat for 10 minutes. Cut the cabbage into shreds. Stir into the onion mixture, and cook, covered, for a further 10 minutes.
Step 2
Add the apple, garlic, nutmeg and cloves. Stir in the red wine and stock, bring to the boil and season well. Cover and cook in the oven for 2 hours.
Step 3
Meanwhile, tie the pork neck with kitchen string to keep in shape. Heat the extra butter in a large frying pan. Add the pork neck and brown evenly all over. Put the meat on top of the cabbage, cover and bake a further 2 hours.
Step 4
To serve, remove the string from the pork and transfer to a serving platter. Use a slotted spoon to arrange the cabbage around the pork. Sprinkle with the chopped parsley before serving.
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