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Pork & Red Cabbage

Pork & Red Cabbage(english recipe image
This traditional English comfort food combines succulent boneless pork shoulder with vibrant red cabbage and crisp apples. The pork is slowly roasted until fork-tender, while the cabbage simmers in a savory-sweet mixture of cider vinegar, brown sugar, and flour. The result is a rich, hearty meal with a beautiful balance of sweet, tangy, and savory flavors. The addition of apple adds a subtle freshness that cuts through the richness of the meat. Perfect for a cozy family dinner or a Sunday roast, this dish is simple to prepare but delivers restaurant-quality results. Serve with creamed potatoes or crusty bread to soak up the delicious juices.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 28.4
Description
This traditional English comfort food combines succulent boneless pork shoulder with vibrant red cabbage and crisp apples. The pork is slowly roasted until fork-tender, while the cabbage simmers in a savory-sweet mixture of cider vinegar, brown sugar, and flour. The result is a rich, hearty meal with a beautiful balance of sweet, tangy, and savory flavors. The addition of apple adds a subtle freshness that cuts through the richness of the meat. Perfect for a cozy family dinner or a Sunday roast, this dish is simple to prepare but delivers restaurant-quality results. Serve with creamed potatoes or crusty bread to soak up the delicious juices.
Ingredients
  • 1 pound Red cabbage, washed
  • 1 large cooking apple, peeled, cored and shredded
  • 1 tablespoon brown sugar
  • 3 tablespoons cider vinegar
  • 1 tablespoon flour
  • 1.5 pounds boneless pork shoulder, rind removed
  • 1 pinch salt
  • 1 pinch black pepper
  • 4 sprigs parsley
Directions
  1. 1
    Preheat the oven to 375&# 194;°F (190ðC).
  2. 2
    Bring a large saucepan of water to a boil and add 1 tablespoon of cider vinegar.
  3. 3
    Add the shredded red cabbage to the boiling water and cook for 2-3 minutes, then drain very well.
  4. 4
    Place the drained cabbage and shredded apple into a casserole dish or roasting pan.
  5. 5
    Stir in the brown sugar, remaining 2 tablespoons of cider vinegar, flour, salt, and pepper.
  6. 6
    Slash the fat side of the pork shoulder several times and rub with a little salt and pepper.
  7. 7
    Place the pork shoulder on top of the cabbage mixture.
  8. 8
    Cover the dish tightly with a lid or foil and bake for 1.5 to 2 hours, or until the pork is tender.
  9. 9
    Remove from the oven and let rest for 10 minutes.
  10. 10
    Slice the pork and arrange on a warmed serving dish, surrounded by the cabbage mixture.
  11. 11
    Garnish with parsley sprigs and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 28.4kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 20.4mg1%
Total Carbohydrate 6.6g3%
Dietary Fiber 2.8g12%
Sugars 3.6g
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Substitutions: You can substitute pork shoulder with pork belly or a bone-in pork joint. For the apple, Granny Smith works best for its tartness.

Tip: Adding a splash of water or stock if the mixture looks too dry during cooking helps prevent sticking.

Serving Suggestion: Traditionally served with creamed potatoes, mashed potatoes, or crusty bread to soak up the juices.

Keywords: pork, red cabbage, apple, british, roast, slow cooked, cider vinegar, comfort food, dinner, shoulder, brown sugar, braised, traditional, hearty, main course
Read it online: https://www.chefs-mate.com/recipe/pork-red-cabbageenglish/