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Thursday, December 20, 2012,11:03 PM by
J.Sujatha

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POT ROAST OF PORK AND RED CABBAGE

Serves :
4

Preparation Time :
50 minutes

Cooking Time :
2 hours

Preparation Method :

  • Bring a large saucepan of water with 15 ml of the vinegar to the boil. When boiling, add the cabbage and bring back to the boil, then drain well.
  • Place the apple slices and the cabbage in an ovenproof casserole just wide enough to hold the pork joint.
  • Add the sugar, the remaining vinegar and the flour. Season to taste and stir together well.
  • Slash the fat side of the joint several times and sprinkle with salt and pepper. Place on top of the cabbage and cover the casserole.
  • Bake at 190°C (375°F) mark 5 for about l 3/4 hours or until the pork is tender.
  • Serve the pork sliced on a warmed serving platter, surrounded by cabbage.
  • Garnish with chopped parsley and serve the remaining cabbage in a serving dish.
  • Accompany with mashed potatoes.

INGREDIENTS

  • 45 ml red wine vinegar
  • 450 grams red cabbage, shredded
  • 225 grams cooking apple, peeled, cored and sliced
  • 15 ml demerara sugar
  • 15 ml plain flour
  • Salt and pepper
  • 700 grams boneless pork shoulder, rinded
  • Chopped fresh parsley, to garnish

5 comments for “Pot Roast of Pork and Red Cabbage”

  • Posted Sunday, February 12, 2023 at 2:48:42 AM

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