Cidered Pork with Red Cabbage

CIDERED PORK WITH RED CABBAGE

POINTS® Value: 5 Servings:  6

Delicious with pasta or mashed potato.

	500 g boneless leg of pork
	1 tablespoon sunflower oil
	2 medium onion(s)
	2 medium apple(s)
	1 medium carrot(s)
	2 heaped tablespoon raisins
	500 ml Bulmers Woodpecker Dry Cider
	1 portion Knorr Pork Stock Cubes
	50 g dried prunes
	1 small cabbage

Brown the pork in the oil. Add the onions, chopped and continue cooking until lightly brown. Stir in the apples, diced, the carrot, diced, the raisins, cider and 250ml stock made with the cube. Add 2 bay leaves, and a pinch each of ground cinnamon and ground allspice. Bring to the boil, lower the heat and simmer for 1 hour. Add the prunes(pitted) and the red cabbage, sliced up. Continue cooking for 1 hour or until the meat is tender.