Pork with Apple and Red Cabbage

Red cabbage slowly cooked with crisp, tart apples, such as a Granny Smith, and a dash of vinegar is a delicious foil for pork. Some creamy mashed potato - bought ready-made if you prefer - is all that's needed to complete the meal.

Serves 1

1 small red or white onion, chopped, or 30 ml/2 tbsp frozen diced onion
150 ml/¼ pint/2/3 cup very hot (not boiling) chicken or vegetable stock
150 g/5 oz cubed pork such as shoulder or tenderloin
1.5 ml/¼ tsp caraway seeds
175 g/6 oz red cabbage, finely shredded
1 small eating (dessert) apple, peeled, cored and thinly sliced
15 ml/1 tbsp raisins (optional)
Salt and freshly ground black pepper
5 ml/1 tsp light brown sugar
5 ml/1 tsp red wine vinegar

1. Put the onion in the ceramic cooking pot. Pour about half of the stock over, cover with the lid and switch on the slow cooker to Low. Leave for a few minutes while measuring and preparing the remaining ingredients.
2. Sprinkle the pork with the caraway seeds. Put the cabbage, apple slices and raisins, if using, on top of the onion, layering them up and seasoning with a little salt and pepper as you go. Put the pork on top. Mix together the sugar, vinegar and remaining stock and pour over the pork.
3. Cover with the lid and cook for 3-5 hours or until the pork and cabbage are very tender. Transfer to a warm plate and serve at once with creamed potatoes.

Cook's tip
Ginger makes a good alternative flavouring to caraway seeds. Use 5 ml/1 tsp of grated fresh root ginger or bottled ginger and stir in with the sugar and vinegar.

---