I had a head of red cabbage sitting in the fridge that needed using up. Unfortunately, this recipe only used a quarter of it. But it was pretty darn tasty, so I might make it again!

The original recipe called for 2 T of cranberry or redcurrant jelly. I didn’t have either of those so I skipped it. But something like that added to the sauce might have been nice.

1lb pork shoulder steaks, seasoned with salt
1t pepper
1t thyme
1T flour
3T oil
2 onions, chopped (about 2 cups)
1/4 of a red cabbage, chopped (about 2 cups)
2 apples, chopped (about 2 cups)
1 1/2 c red wine

I used a dutch oven to saute the vegetables and finish the dish; while I used a saute pan to cook the pork. You can’t do the pork in the dutch oven because you need a larger flat surface for all the meat to brown. I suppose I could have finished the whole thing in the saute pan …

Combine the flour and spices and dust the pork with the mixture. Saute the pork in the oil over medium heat for a few minutes until browned.

Saute the onions for a few minutes until lightly caramelized. Add the cabbage and apples and stir for a bit to cook. Add the wine and browned pork, bring to a boil and reduce heat to simmer. Cook for about 30 minutes on the stovetop on low (or in the oven), just until the pork is tender.


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