Pork & red cabbage braised in spiced wine


Pork & red cabbage braised in spiced wine

Prep Time: 20 Mins Cooking Time: 7 Hours 15 Mins Total Time: 7 Hours 35 Mins


  • 1 tbs olive oil
  • 1.6kg-piece pork scotch fillet, tied at 4cm intervals
  • 3 garlic cloves, coarsely chopped
  • 2 large fresh rosemary sprigs
  • 3 dried bay leaves
  • 3 whole star anise
  • 1 tsp fennel seeds, lightly crushed
  • 125ml (1/2 cup) red wine
  • 500ml (2 cups) chicken stock
  • 2 tbs light soy sauce
  • 1/2 (about 800g) red cabbage, cored, coarsely shredded
  • 2 tbs brown sugar


  1. Preheat oven to 110°C. Heat oil in a large flameproof casserole dish over high heat. Season the pork. Cook, turning occasionally, for 8 minutes or until browned. Transfer to a plate.
  2. Reduce heat to low. Stir in the garlic, rosemary, bay leaves, star anise and fennel seeds for 1-2 minutes or until aromatic. Stir in the wine for 1 minute, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base. Increase heat to high. Add pork, stock and soy sauce. Bring to boil. Cover and bake, basting occasionally, for 5 hours.
  3. Stir in cabbage and sugar. Bake for 2 hours or until cabbage is tender.