Sauerbraten-Style Pot Roast Pork with Red Cabbage
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 800 g pork shoulder
- 3 tbsp red wine vinegar
- 2 onion
- 400 g red cabbage
- 1 apple
- 2 bay leaves
- 1 tsp ground cloves
- 400 ml chicken stock
- 2 tbsp plain flour
Nutrition (per serving)
- Calories
- 531 kcal
- Protein
- 40.2 g
- Carbohydrate
- 19.1 g
- of which sugars
- 12.2 g
- Fat
- 31.7 g
- of which saturates
- 11 g
- Fibre
- 4.5 g
- Salt
- 1.13 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the diced pork shoulder with the red wine vinegar, sliced onions, bay leaves and ground cloves, cover and marinate in the fridge for at least 1 hour.
- 2
Lift the pork out and pat dry, reserving the marinade. Brown the pork in a dry flameproof casserole for 5-6 minutes.
- 3
Stir in the flour, then pour in the reserved marinade and the chicken stock.
- 4
Add the shredded red cabbage and diced apple, cover and simmer for 55-60 minutes until the pork is tender and cooked through with no pink remaining.
- 5
Check the seasoning and serve.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.