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

1. Preheat the oven to gas 3 / 160C / 325F
2. Toss the pork in the thyme and season with a sprinkle of salt and pepper.
3. Set aside
4. 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
5. Stir in the cabbage, apples and wine and cook until the cabbage starts to wilt
6. Add the chestnuts, 2 tablespoons of the cranberry sauce and the cinnamon stick and bring to the boil.
7. Cover and turn down to a simmer for 5 minutes
8. Meanwhile heat the remaining oil in a frying pan and brown off the pork
9. Stir the last tablespoon of cranberry sauce into the pork then add to the casserole dish, stirring well
10. Put the lid on the casserole dish and put in the oven for 90 minutes until the pork is tender
11. 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)