Pork leg roast with red cabbage

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Pork leg roast with red cabbage

Main Serves 6 2h 50 min
These days braised red cabbage is considered very seventies, but like chicken Kiev it's due for a revival. With its sweet and sour taste, it is often a surprising hit with children. It also keeps well, so make double and enjoy the rest with some sausages later in the week.


  • 1kg pork leg
  • 1 large onion, finely chopped
  • 50g lard, goose fat, beef dripping or butter
  • 1 red cabbage, quartered, cored and shredded
  • 3 tbsp cider vinegar
  • 2 tbsp dark brown sugar
  • 250ml stock
  • 2 Bramley apples, grated
  • 1 tbsp flour
  • 4 tbsp crème fraîche
  • 1 tsp English mustard powder.


Prep time: 20 min
Cooking time: 2h 30 min
  • Step 1

    Preheat oven to 200°C/Gas Mark 6. Score the pork fat with a sharp knife and pat dry with kitchen paper. Cook the joint for 45 minutes and then at 180°C/Gas 4 for another 30 minutes. Remove from the oven and turn up the temperature to maximum.
  • Step 2

    Peel off the crackling using a sharp knife (take care as it will be hot - use a carving fork or clean tea towel to hold it) and put it back in the oven until it is really blistered. Meanwhile, cover the meat and leave it to rest.
  • Step 3

    The cabbage can be done in advance of cooking the pork. In a heavy saucepan, gently sauté the onion in the fat for 10 minutes, add the cabbage, vinegar, sugar and stock, put the lid on and cook in a 140°C/Gas Mark 1 oven for 2 hours. Remove and stir in the grated apple.
  • Step 4

    In a large bowl, mix the flour with the crème fraîche and mustard powder. Mix in the red cabbage (1 ladle at a time). Return it all to the saucepan and cook on the hob for another 10 minutes (more if it has cooled down) over a gentle heat. Check the seasoning - hopefully the acidity of the grated apple will come through - and the cabbage will be lusciously creamy. Serve with the roast joint and cracking.

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