Whether it’s grilled chops, roast legs or braised ribs, pork has been popular since Ancient Roman times.

You can’t go wrong with a nice piece of pork. But why overlook the pork neck? It’s a sweet, flavoursome cut and in the climate of ever escalating food prices, a frugal choice for a family dinner.

Cooked slowly with red cabbage and apples, this pork neck is modeled on a family recipe from the 1930s. The garlic is a later addition to the ingredients. I don’t think my grandmother would have recognised a garlic if she stepped on one.

Try this pork and red cabbage casserole for a frugal, delicious meal that cooks itself.

Print Recipe

Pork and red cabbage

Prep Time

10 mins

Cook Time

8 hours

Passive Time

15 mins

Servings

people

Ingredients

• 4 cups red cabbage shredded
• 1/2 cup brown sugar
• 1/2 cup cup apple cider vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cloves garlic
• small bunch thyme
• 2 green apples peeled and chopped
• Pork Neck

Prep Time 10 mins Cook Time 8 hours Passive Time 15 mins Servings people Ingredients 4 cups red cabbage shredded 1/2 cup brown sugar 1/2 cup cup apple cider vinegar 1/4 teaspoon salt 1/4 teaspoon pepper 2 cloves garlic small bunch thyme 2 green apples peeled and chopped Pork Neck

Instructions

1. Combine cabbage, apple, brown sugar, garlic and vinegar in your slow cooker
2. Sprinkle the pork neck with salt and pepper. Brown in a heavy pan, about 5-6 minutes total, turning until browned on all sides.
3. Place pork in slow cooker; cover, and cook on Low for 8 hours
4. Take out the pork, cover with foil and rest for 15 mins. Serve with the cabbage heaped over and thyme sprinkled on top