Braised red cabbage with pork

Braised red cabbage with porkSteaming hot spicy red cabbage is a really warming winter dish. You can add some diced cooked leftover pork to make this glorious red mixture into a more substantial meal.

Braised red cabbage with pork
  • Serves: 4
  • Prep time: 15 minutes
  • Cook time: 1 hour 10 minutes
  • Ready in: Over 60 Minutes
  • Difficulty Rating: 2
  • SP Perfect for Extra Easy SP
  • Syns per serving:


  • Low calorie cooking spray
  • 1 large onion, finely chopped
  • 6 juniper berries, crushed (optional)
  • 1 x 225g cooking apple, peeled, cored and diced
  • 700g red cabbage, finely shredded
  • Pinch each of ground cinnamon, allspice and nutmeg
  • 110g vegetable stock
  • 2 tbsps red wine
  • 1 tbsp red wine vinegar
  • 350g cooked leftover pork, diced
  • Salt and ground black pepper
  • 2 level tsps redcurrant jelly
  • ½ tsp caraway seeds (optional)


  1. Spray a large flameproof casserole dish with low calorie cooking spray and place over a low heat. Add the onion and cook gently for about 5 minutes, until softened and golden. Add the juniper berries and apple and cook gently for 2-3 minutes.
  2. Stir in the red cabbage, spices, stock, wine and wine vinegar. Cover the casserole and place in a preheated oven at 180°C/160°C Fan/Gas Mark 4.
  3. After 30 minutes, remove the casserole from the oven and stir in the pork. Cover and return to the oven for a further 30 minutes, or until the cabbage is cooked and tender.
  4. Season to taste with salt and pepper and stir in the redcurrant jelly. Scatter with caraway seeds and serve piping hot.

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