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Roast rack of pork with braised new season's cabbage
- 1 x 8-bone rack of pork , French-trimmed and skin scored into diamonds
- small bunch thyme
- 1 large white onion , peeled, halved and sliced into half-moons
- 100g butter
- olive oil
- 1 primo, or other firm spring cabbage , cut into wedges
- 500ml chicken stock
- few garlic cloves , crushed
- 3 bay leaves
Directions:View on BBC Good Food
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