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Photo of Braised pork with red cabbage by WW

Braised pork with red cabbage

Total Time
2 hr
20 min
1 hr 40 min


Olive oil

1 tbs

Pork forequarter chop, raw

640 g, (Buy 4 x 200g chops)


12 whole

Red cabbage

1 cup(s), (½ small cabbage) cut into wedges

Chicken stock

1½ cup(s), (375ml)

Red wine

¼ glass(es), (60ml) dry

Balsamic vinegar

2 tbs

Fresh thyme

4 tbs


500 g, Kipfler, scrubbed

Lemon juice

2 tsp

Fresh lemon rind

2 tsp, finely grated

Fresh flat-leaf parsley

¼ cup(s), chopped


  1. Heat half the oil in a large saucepan over medium heat. Cook pork, turning, for 5 minutes or until browned. Transfer to a plate.
  2. Heat remaining oil in same pan and cook eshalots, turning, for 5 minutes or until browned. Transfer to plate with pork.
  3. Arrange cabbage over base of same pan. Add stock, wine and vinegar. Top with thyme, eschalots, pork and potatoes. Bring to the boil over high heat. Reduce heat and simmer, covered, for 1 hour 30 minutes or until meat is tender.
  4. Transfer pork and vegetables to serving plates. Return sauce to the boil and boil for 3–4 minutes until slightly thickened. Stir in juice and season with salt and pepper. Spoon sauce over pork and vegetables. Sprinkle with zest and parsley to serve.


SERVING SUGGESTION: Steamed snow peas. TIPS: Store any leftovers (without rind and parsley) in an airtight container in the fridge for up to 3 days. Reheat in the microwave. When cutting the cabbage into wedges, leave the core intact to hold the cabbage together during cooking.