Vickys Winter Pork with Red Cabbage and Cranberries
- 1500 grams diced pork
- 1 tbsp dried thyme
- 3 tbsp oil, divided
- 2 onions, sliced
- 1000 grams red cabbage, shredded
- 2 red apples, peeled, cored and sliced
- 425 ml red wine
- 1 cinnamon stick
- 200 grams chestnuts (optional)
- 3 tbsp cranberry sauce
- Preheat the oven to gas 3 / 160C / 325F
- Toss the pork in the thyme and season with a sprinkle of salt and pepper.
- Set aside
- Heat 2 tablespoons of the oil in a large casserole dish on the stove top over a medium heat and fry off the onions until softened
- Stir in the cabbage, apples and wine and cook until the cabbage starts to wilt
- Add the chestnuts, 2 tablespoons of the cranberry sauce and the cinnamon stick and bring to the boil.
- Cover and turn down to a simmer for 5 minutes
- Meanwhile heat the remaining oil in a frying pan and brown off the pork
- Stir the last tablespoon of cranberry sauce into the pork then add to the casserole dish, stirring well
- Put the lid on the casserole dish and put in the oven for 90 minutes until the pork is tender
- Remove the cinnamon stick before serving over garlic mashed potatoes and seasonal greens
pork, thyme, oil, onions, red cabbage, red apples, red wine, cinnamon, chestnuts, cranberry sauce
Taken from cookpad.com/us/recipes/363360-vickys-winter-pork-with-red-cabbage-and-cranberries (may not work)