Title: Pork & red cabbage(english)
 Categories: Pork/ham, English
      Yield: 4 Servings
 
      1 lb Red cabbage, washed
           -and shredded
      1    Large cooking apple,
           Peeled, cored and sliced
      1 tb Brown sugar
      2 tb Cider vinegar
      1 tb Flour
           Salt and black pepper
     12 lb Boneless pork shoulder
           The rind removed
           Parsley sprigs to garnish
 
  Set oven to 375/F or Mark 5. Bring a large saucepan of water, to
  which 1 tablespoon of cider vinegar has been added, to the boil. Add
  the cabbage and bring back to the boil, then drain the cabbage very
  well. Place the cabbage and the apple in a casserole, then stir in
  the sugar, the remaining cider vinegar, the flour and seasoning.
  Slash the fat side of the pork shoulder and rub in a little salt and
  pepper, then place on top of the cabbage mixture. Cover and cook for
  about 1 1/2 to 2 hours or until the pork is tender. Slice the pork
  and arrange the slices on a warmed serving dish, surrounded by the
  cabbage mixture. Garnish with parsley and serve with creamed potatoes.