Glazed Pork Leg With Braised Cabbage & Mash

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  • 2 Parsnips, peeled and chopped
  • 2 Large Carrots, peeled and chopped
  • 1 onion, finely chopped
  • 400ml white wine
  • Salt and pepper (to taste)
  • 1.6kg Meat Cuisine Boneless Pork Leg Roast
  • 2T Wholegrain mustard
  • 1T Honey
  • 1 sprig thyme, finely chopped
  • Small bunch of sage, finely chopped.

For the mash:

  • 700g Potatoes, peeled and chopped
  • 350ml Milk
  • ½ pack fresh flat-leaf parsley, chopped

For the Cabbage:

  • 200ml red wine vinegar
  • 150g  Sugar
  • 700g red cabbage, thinly sliced
  • 1 tsp ground clove


  1. Preheat the oven to 190°C.
  2. Place the parsnips, carrots, onion and wine in a medium roasting tray. Season the pork, then place on top of the diced vegetables.
  3. Mix together the mustard, honey, thyme and sage. Spread this over the pork, then place in the oven for about 1½ hours, or until the pork is thoroughly cooked, the juices run clear and there is no pink meat. Baste the pork occasionally, adding a little water if necessary.
  4. Meanwhile, make the cabbage. Mix together the red wine vinegar and sugar in a pan, then gently bring to the boil for 1-2 minutes. Place the red cabbage in a small casserole dish, add half the sugar and vinegar mixture, the cloves and seasoning. Cover and cook in the oven for about 1½ hours, or until tender.
  5. Boil the potatoes in a covered pan for 15-20 minutes, until soft. Drain thoroughly and return to the pan. Mash with the milk and season.
  6. Drain the cooking liquid from the pork and reserve. Transfer the meat to a plate, loosely cover with foil, keep warm and leave to rest. Stir half the cooked root vegetables into the potatoes and mash, reserving the remainder.
  7. To make a sauce to serve with the pork, stir the parsley and the pork cooking liquid into the remaining vinegar and sugar mixture.
  8. Remove the fat from the pork and thinly slice the meat. Place a little vegetable mash in the centre of 4 warm plates. Top each with 2-3 slices pork, pour a little hot sauce around and scatter a tablespoon of the reserved root vegetables over. Serve with the red cabbage.
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