Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, vickys winter pork, red cabbage and cranberries, gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

A sweet and sharp red cabbage and cranberry slaw complements this pork recipe nicely. Add the cranberries and ¼ cup water and cook, stirring occasionally until the water evaporates. Nestle the chops in the cabbage mixture, drizzle with with the vinegar.

Vickys Winter Pork, Red Cabbage and Cranberries, GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Vickys Winter Pork, Red Cabbage and Cranberries, GF DF EF SF NF is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have vickys winter pork, red cabbage and cranberries, gf df ef sf nf using 11 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Winter Pork, Red Cabbage and Cranberries, GF DF EF SF NF:

1. Make ready diced pork
2. Make ready dried thyme
3. Prepare salt & pepper
4. Make ready oil, divided
5. Make ready onions, sliced
6. Make ready red cabbage, shredded
7. Prepare red apples, peeled, cored and sliced
8. Prepare red wine
9. Make ready cinnamon stick
10. Get chestnuts (optional)
11. Take cranberry sauce

Add apple, and toss well to combine. For the red cabbage, combine the cabbage, apple, half the onion, the spices, bay leaves, sugar, salt, pepper and wine and leave to marinate overnight. Rub the skin of the pork hocks with generous amounts of salt, garlic and oil. Add the cabbage and stir well, then add the apples and wine and cook until the cabbage starts to soften.

Instructions to make Vickys Winter Pork, Red Cabbage and Cranberries, GF DF EF SF NF:

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

FreeFrom Red Cabbage with Spicy Sausage CF; EF; NiF; NuF; SF; cbDF; cbGF. FreeFrom lentil, bacon and egg pie CF; GF; NiF; NuF; WF; cbDF; cbLF; cbSF. FreeFrom Chicken Breast with Ginger CF; DF; EF; GF; NuF; SF; WF (from Michelle's new book Cooking gluten, wheat and dairy free). Add the cranberries, sugar and vinegar and cook until Chill the cabbage and cranberry mixture overnight. It can be served both warm or cool, according to one's taste.

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