Pot Roast of Pork and Red Cabbage

Pot Roast of Pork and Red Cabbage

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Pork shoulder is an economical cut that is good for pot roasting. Cabbage and apple are traditional accompaniments to pork. Here they are cooked with the meat and take on a delicious flavour from the juices.
Servings: 4
Calories: 302


  • 3 tbsp red wine vinegar
  • 1 lb red cabbage shredded
  • 8 oz cooking apple peeled, cored and sliced
  • 1 tbsp demerara sugar
  • 1 tbsp plain flour
  • salt and pepper
  • 1 1/2 lb boneless pork shoulder rinded
  • chopped fresh parsley to garnish


  • Bring a large saucepan of water with 15 ml (1 tbsp) of the vinegar to the boil. When boiling, add the cabbage and bring back to the boil, then drain well.
  • 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 stir together well.
  • Slash the fat side of the joint several times and sprinkle with salt and pepper. Place on top of the cabbage and cover the casserole. 5. Bake at 190°C (375°F) mark 5 for about VA hours or until the pork is tender. Serve the pork sliced on a warmed serving platter, surrounded by cabbage. Garnish with chopped parsley and serve the remaining cabbage in a serving dish. Accompany with mashed potatoes.
Calories: 302 kcal
Carbohydrates: 21 g
Protein: 40 g
Fat: 6g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 102 mg
Sodium: 124 mg
Potassium: 986 mg
Fiber: 4 g
Sugar: 13 g
Vitamin A: 1296 IU
Vitamin C: 67 mg
Calcium: 68 mg
Iron: 3 mg
Cuisine British
Ingredients Pork
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