If you love the combination of red cabbage and apples, you will really like this cozy casserole that also includes meltingly tender pork and chestnuts in herb scented wine juices.
You’ll get lots of kisses if you serve this on a cold winter’s night.
1½ kg/3lb 5oz pork shoulder
1 tsp black peppercorns
1 Tbs thyme leaves
3 Tbs olive oil
2 onions, chopped
1½ kg red cabbage, shredded
2 apples, peeled, cored and cut into eighths
425ml red wine
200g vacuum-packed chestnuts
2 Tbs cranberry or redcurrant jelly
1. Heat oven to 160℃/325℉.
2. Cut the pork into thick slices, about 3cm/1 inch thick. Coarsely crush the peppercorns and sprinkle over the pork along with the thyme and some salt and pepper.
3. Heat 2 Tbs of the oil in a large flameproof casserole, then add the onions and fry until lightly browned.
4. Add the cabbage and stir well, then add the apples and wine and cook until the cabbage starts to soften.
5. Add the chestnuts, 1 Tbs of the jelly and salt and pepper to taste. Bring to a boil. Cover and simmer for 5 minutes.
6. Meanwhile, heat remaining Tbs of the oil in a large skillet, add the pork and fry on both sides until browned, then stir in the remaining Tbs of the jelly. Cook for a few minutes until the pork is deeply browned.
7. Arrange the pork over the cabbage mixture. Pour a little boiling water into the skillet, stir well to lift up all the pan juices, then pour over the pork.
8. Cover the casserole pan tightly, then cook in the oven for 1¼-1½ hrs until the pork is very tender.
Recipe from BBC Good Food Magazine
I hope you have a chance to reLAX before Wednesday. It is always relaxing for me to write up a post, but I had better get going on Santa’s to do list.
Check out Kiss Kiss Fantastic on Bandcamp, where they are offering their music as a free download.