Pot Roast Pork with Red Cabbage
½ red cabbage, shredded
1 cooking apple, peeled, cored and sliced
1 red onion peeled and sliced
3 tbsp raspberry or red wine vinegar
2 tbsp Demerara sugar
75 g/ 3 oz sultanas
Salt and freshly ground pepper
1.5 kg/ 3lb boneless pork shoulder, trimmed
1. Preheat oven to 180C/ 350F/Gas 4. Place the cabbage, apple, onion, vinegar, sugar and sultanas in a deep lidded casserole dish. Season and mix well.
2. Wash the pork and pat dry. Season all over. Place on top of the cabbage and push down. Cover with the lid and bake for about 2 hours, until tender.
3. Serve the pork sliced on a warm serving platter, surrounded by the cabbage. Accompany with mashed potatoes.
Cook’s tip: for variety, use prunes instead of sultanas with the cabbage.
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