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Slow-cooked pork & red cabbage
- 1.5kg/3lb 5oz pork shoulder
- 1 rounded tsp black peppercorns
- 1 tbsp thyme leaves
- 3 tbsp olive oil
- 2 onions , chopped
- 1.5kg red cabbage , finely shredded
- 2 apples , peeled, cored and cut into eighths
- 425ml red wine
- 200g pack vacuum-packed chestnuts
- 2 tbsp cranberry or redcurrant jelly
Directions:View on BBC Good Food
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