Pot Roast Pork With Red Cabbage Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 3 tablespoons red wine vinegar
1 pound of shredded red cabbage
8 oz cooking apple, peeled, cored ad sliced
1 tablespoon demerara or brown sugar
1 tablespoon plain flour
Salt and pepper
1 ½ pound boneless pork shoulder
|
|
Directions: |
Directions:Bring a large saucepan of water with 1 tablespoon of the vinegar to the boil. When boiling, add the cabbage and bring back to the boil. Leave for a few seconds and then drain well. (blanching)
Place the apple slices and the cabbage in an ovenproof casserole just wide enough to hold the pork joint.
Add the sugar, the remaining vinegar and the flour. Season to taste and cover the casserole.
Bake at 375 F for about 1 ¾ hours or until pork is tender. Serve on a platter with the pork on top of the cabbage. Garnish with the chopped parsley. |
|
Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:2 Hours total |
Personal
Notes: |
Personal
Notes: Another of my personal favorites! Again, I cut corners. I don’t blanch the cabbage first. I just stick the shredded cabbage in a slow crock pot, add the sliced apple, the wine vinegar and put the pork joint on top. I usually add a bit of water to make more moist and leave it for several hours, 6 – 8 usually. I also put a few cloves into the cabbage apple mix.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Pot Roast Pork With Red Cabbage is from