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Vickys Winter Pork, Red Cabbage and Cranberries, GF DF EF SF NF

How to Making Recipes Vickys Winter Pork, Red Cabbage and Cranberries, GF DF EF SF NF using 11 ingredients and 9 steps

Vickys Winter Pork, Red Cabbage and Cranberries, GF DF EF SF NF - Just a change from a sandwich, the kids like them, they're good finger food for parties. Check my recipe list under my profile or use the search bar to find free-from condiments and sauces to use as well as my free-from tortilla. See great recipes for Vickys Asian-Style Braised Pork GF DF EF SF NF too! EF SF NF - Vickys Asparagus with Vegan Hollandaise Sauce, GF DF EF SF NF - Vickys Winter Pork, Red Cabbage and Cranberries, GF DF EF Vickys St Patricks Day Rainbow Dessert, Gluten, Dairy, Egg & Soy-Free - Vickys Oreo Cookies, GF DF EF SF NF - Vickys Banana Cinnamon Pancakes GF. Kefir-Fermented Oat-Pumpkin Cookies (GF, EF, SF).

Vickys Winter Pork, Red Cabbage and Cranberries, GF DF EF SF NF

Here is how you achieve that.

Ingredients of Vickys Chocolate Coated Ginger Cookies, GF DF EF SF NF.

You can cook Vickys Winter Pork, Red Cabbage and Cranberries, GF DF EF SF NF using 11 ingredients and 9 steps. Here is how you cook it.

Ingredients make Vickys Winter Pork, Red Cabbage and Cranberries, GF DF EF SF NF

  1. It's 1500 grams diced pork.
  2. You need 1 tbsp dried thyme.
  3. You need salt & pepper.
  4. It's 3 tbsp oil, divided.
  5. You need 2 onions, sliced.
  6. You need 1000 grams red cabbage, shredded.
  7. Prepare 2 red apples, peeled, cored and sliced.
  8. Prepare 425 ml red wine.
  9. You need 1 cinnamon stick.
  10. It's 200 grams chestnuts (optional).
  11. It's 3 tbsp cranberry sauce.

Vickys Winter Pork, Red Cabbage and Cranberries, GF DF EF SF NF step by step

  1. Preheat the oven to gas 3 / 160C / 325°F.
  2. Toss the pork in the thyme and season with a sprinkle of salt and pepper. Set aside.
  3. Heat 2 tablespoons of the oil in a large casserole dish on the stove top over a medium heat and fry off the onions until softened.
  4. Stir in the cabbage, apples and wine and cook until the cabbage starts to wilt.
  5. Add the chestnuts if using, 2 tablespoons of the cranberry sauce and the cinnamon stick and bring to the boil. Cover and turn down to a simmer for 5 minutes.
  6. Meanwhile heat the remaining oil in a frying pan and brown off the pork.
  7. Stir the last tablespoon of cranberry sauce into the pork then add to the casserole dish, stirring well.
  8. Put the lid on the casserole dish and put in the oven for 90 minutes until the pork is tender.
  9. Remove the cinnamon stick before serving over garlic mashed potatoes and seasonal greens

    https://cookpad.com/us/recipes/343749-vickys-garlic-herb-mashed-potatoes-gluten-dairy-egg-soy-free.

Vickys Winter Pork, Red Cabbage and Cranberries, GF DF EF SF NF - Fry each piece quickly on both sides. Soak the almonds and cashew nuts in separate bowls for two hours. Put almonds and cashews in a high speed chopper and chop coarsely. Peel and julienne the fresh ginger. Finely dice the pork fat (or salo). Peel, halve and finely chop the red onions. Roughly chop the fresh oregano and the parsley. Thank you and good luck