Pork & Red Cabbage(English) Recipe




Pork & Red Cabbage(English) Ingredients

1 lb red cabbage, washed and shredded
1 large cooking apple,
1 peeled, cored and sliced
1 tbsp brown sugar
2 tbsp cider vinegar
1 tbsp flour
1 salt and black pepper
12 lb boneless pork shoulder
1 the rind removed
1 parsley sprigs to garnish

A Recipe for
Pork & Red Cabbage(English)

 

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He who eats alone chokes alone.

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This Recipe for Pork & Red Cabbage(English) is one of thousands in the Recipes-to-go Meat Cookbook.


Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.



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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.




He who eats alone chokes alone.

Proverb


This is a recipe for Pork & Red Cabbage(English) from the recipe cookbook of Recipes-to-go (Meat)


A good cook is like a sorceress who dispenses happiness.

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"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die."

'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910)



Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.




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Food Tip
Many of the bacteria that cause foodborne illnesses are carried by animals (including pets). It's important to wash your hands with hot, soapy water after you have contact with animals and before you handle food at any time.




Pork & Red Cabbage(English)

Vengeance is a dish that can be eaten colld.

James Payn In Market Overt (1895)






Pork & Red Cabbage(English) Directions

Set oven to 375/F or Mark 5. Bring a large saucepan of water, to
which 1 tablespoon of cider vinegar has been added, to the boil. Add
the cabbage and bring back to the boil, then drain the cabbage very
well. Place the cabbage and the apple in a casserole, then stir in
the sugar, the remaining cider vinegar, the flour and seasoning.
Slash the fat side of the pork shoulder and rub in a little salt and
pepper, then place on top of the cabbage mixture. Cover and cook for
about 1 1/2 to 2 hours or until the pork is tender. Slice the pork
and arrange the slices on a warmed serving dish, surrounded by the
cabbage mixture. Garnish with parsley and serve with creamed potatoes.

Serves: 4

 

 

 

 

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Pork & Red Cabbage(English) Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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