Ham Hocks With Braised Red Cabbage

• 4 None ham hocks, skin-on
• 1/2 None celeriac, peeled and chopped
• 2 None carrots, peeled and chopped
• 3 None onions, 2 quartered, 1 diced
• 3 cups chicken stock
• 2 tbsp butter
• 2 1/4 lb red cabbage, trimmed and thinly sliced
• 1/2 cup white wine vinegar
• 2 tbsp granulated sugar
• 2 None bay leaves
• 4 None cloves
• 2 tbsp apple sauce
• 1-2 tbsp powdered gravy, mixed with 2-3 tbsp water
• None None potato dumplings, to serve

1. Preheat the oven to 400u0b0F. Season the pork then place skin-side down in a roasting pan. Spread the celeriac, carrots and quartered onions around the pork and roast for 1 hour 45 mins-2 hours. Turn the pork over after the first 30 mins and baste occasionally with stock.
2. Meanwhile, heat the butter in a saucepan and saute the diced onion for 3-4 mins. Add the cabbage then cover and simmer for 4-5 mins. Add the vinegar, sugar, bay leaves, cloves and 2 cups water. Cover and simmer for 15 mins. Add the apple sauce, cover and simmer for an additional 15-20 mins, until the cabbage is tender.
3. Remove the pork from the roasting pan and place on a baking sheet. Preheat the broiler then broil the pork for 4-5 mins, until the skin is crispy. Meanwhile, strain the pan juices into a clean saucepan. Discard the solids. Add the gravy mixture to the pan, bring to a boil then simmer, stirring, for 2-3 mins until thickened. Season. Arrange the cabbage on a serving plate and place the pork on top. Serve with the gravy and potato dumplings on the side.

ham hocks, celeriac, carrots, onions, chicken stock, butter, red cabbage, white wine vinegar, sugar, bay leaves, cloves, apple sauce, powdered gravy, potato dumplings

Taken from recipes-plus.com/api/v2.0/recipes/18804 (may not work)