Braised Red Cabbage With Pork And Red Currant Jelly

Red cabbage with pork served in a black bowl.

5 from 5 votes

Braised Red Cabbage With Pork And Red Currant Jelly

This red cabbage dish is an excellent balance of sweetness from the apples, the tangy flavor of red currant jelly, and the savory richness of pork. It’s a hearty meal that’s great any time of the year, but especially during the colder months when you crave something warm and satisfying.

Prep Time15

Cook Time1

Total Time1 15

Course: Meat and Poultry

Cuisine: Other Cuisines

Servings: servings

Calories: 351kcal

Author: Gabriela

Equipment

Enameled Cast Iron Casserole

Ingredients

2 tablespoons oil or butter
16 ounces pork loin or pork shoulder cubed
1 medium onion peeled and chopped
1 small red cabbage
2 medium apples
1 tablespoon red currant jelly
2 tablespoons cider vinegar
¼ teaspoon allspice
salt and pepper to taste

Instructions

Heat the oil or butter in a large pan on medium heat. Add the bite-sized chopped meat and brown it on all sides.
Chop the onion and add it to the meat. Sauté the onion until it becomes translucent. Stir once in a while.
Shred the red cabbage, peel and slice the apples and add both to the onion.
Add the vinegar, allspice, salt, and pepper.
Bring the whole mixture to a boil. Add the red currant jelly and stir until the jelly dissolves.
Cover and simmer gently for about 45 minutes until the cabbage is tender. If it needs a little more time, continue cooking until the cabbage is soft.

Video

Notes

Fridge: Store in an airtight container for up to three days.
Freezer: Freeze for up to a month. Thaw overnight in the fridge before reheating.
Reheat: Warm over medium heat on the stove, adding a splash of cold water if needed.

If you want a slow cooker version, brown the pork first, then add everything to the slow cooker and cook on low for 6-8 hours.

Nutrition