Pork 'n red cabbage casserole

Recipe from: 6/14/1990 12:00:00 AM
Ingredients 10
Servings 4
Time

Ingredients

  • 450
    g
    red cabbage, sliced
  • 25
    ml
    red wine vinegar
  • 15
    ml
    sugar
  • 700
    g
    deboned pork, cubed
  • salt
  • pepper
  • 25
    ml
    oil
  • 1
    onion, sliced
  • 1
    green apple, peeled, cored and thickly sliced
  • 150
    ml
    red wine
 

Method

 
Preheat the oven to 170 ºC (325 ºF). Combine the red cabbage, vinegar and sugar and stand for at least 30 minutes. Lightly season the meat with salt and pepper. Heat the oil in a large pan and brown the meat. Set aside. Sauté the onion in the oil until soft. Add the red cabbage, liquid, apple and red wine and bring to the boil. Season to taste with salt and pepper. Spoon half the cabbage mixture into an ovenproof dish and place the meat on top. Spoon the remaining cabbage mixture on top. Cover and bake for about an hour and a half or until the meat is tender.
 

Read more on: bake
 

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