Ingredients:

1 small red cabbage,

finely shredded1 onion,

finely sliced1 dessert apple, peeled and cut into chunks

½ tsp ground nutmeg

½ tsp ground ginger

1 tsp cinnamon

55ml/2fl oz red wine vinegar

4 tbsp dark brown sugar

Salt and freshly ground pepper1

2 tbsp balsamic vinegar, if needed

 

For the Sauce:

2 tbls balsamic vinegar

1 tbsp red wine vinegar

150ml / ¼ pt apple juice

150ml/¼ pt white stock

30g/1oz unsalted butter, chilled and cut into cubes

 

For the Pork:

4 pork steaks

2 tbsp Chinese Five Spice

30g/1oz unsalted butter

 

 
AND THIS IS WHAT YOU DO………

1.     Preheat the oven to 170c/Fan 160c/Gas Mark 3.
   
   
2.     Place all the ingredients for the braised cabbage in an oven-proof casserole dish.
   
   
3.     Place over a direct heat for three minutes, stir well, then cover and place in the oven for 1½ hours.
   
   
4.     To prepare the sauce, place the vinegars in a small saucepan and bring to the boil.
   
   
5.     Add the apple juice and stock, then reduce by boiling rapidly, to a syrupy consistency.
   
   
6.     Liberally coat both sides of the steaks with the five spice.
   
   
7.     Heat the butter in a frying pan and fry the steaks for two minutes each side, until browned and cooked.
   
   
8.     Reheat the sauce, whisk in the chilled butter and stir until thickened. Serve separately.
   
   
9.     Serve with creamy mashed potatoes and brocolli.