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Pork and Red Cabbage
Unsalted pork pieces with shredded red cabbage and, often, apple pieces.
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Pot Roast of Pork and Red Cabbage
45 ml (3 tbsp) red wine vinegar
450 g (1 lb) red cabbage, shredded
225 g (8 oz) cooking apple, peeled, cored and sliced
15 ml (1 tbsp) demerara sugar
15 ml (1 tbsp) plain flour
salt and pepper
700 g (1 ½ lb) boneless pork shoulder, rinded
chopped fresh parsley, to garnish
1. Bring a large saucepan of water with 15 ml (1 tbsp) of the vinegar to the boil. When boiling, add the cabbage and bring back to the boil, then drain well.
2. Place the apple slices and the cabbage in an ovenproof casserole just wide enough to hold the pork joint.
3. Add the sugar, the remaining vinegar and the flour. Season to taste and stir together well.
4. 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. 5. Bake at 190°C (375°F) mark 5 for about VA 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.
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