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This flavorsome mixture of pork, apple and red cabbage goes well with baked potatoes and a collation of cold meats. Serves 4.
Ingredients
1 lb. belly pork, de-rinded and cut into cubes
2 tablespoons dripping
4 oz lean bacon, diced
1 small onion, finely chopped
1 large cooking apple, peeled, cored, and diced
Pinch of dried mixed herbs
Pinch each of ground nutmeg and pepper
¼ pint chicken stock
3 level tablespoons sugar
3 level tablespoons wine vinegar
1 medium red cabbage, finely shredded
Rind and juice of 1 orange
Method
Set oven to 300F or mark 2.
Melt the dripping in a large saucepan and add the pork, bacon, onions, and apple.
Stir for a few minutes over a gentle heat and sprinkle with herbs and spices.
Mix together the stock, sugar, and vinegar.
Meanwhile, wash the cabbage in well-salted water.
Put the shredded cabbage and orange juice and rind in the pan and mix all the ingredients well.
Add the liquid and transfer the whole to a large, buttered casserole dish.
Cover and cook In the oven for about 2 hours.
Remove the orange peel.
Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.