Creamy pork and sauteed cabbage make a tasty combination in this mouth-watering casserole.
- Preheat oven to 170C (150 fan-forced). Heat half the oil in a large, deep, non-stick frying pan over medium-high heat. Cook pork in 3 batches until lightly browned, adding remaining oil as needed. Transfer to a 6-cup capacity casserole dish.
- Reduce heat to medium and melt butter. Add onion to the pan and cook, stirring often, for 5 mins, until soft and lightly golden. Sprinkle flour over and cook, stirring, for 1 min. Gradually add cider and stock, stirring constantly.
- Bring to a simmer then pour over pork. Cover the dish with a lid or foil and place into the oven. Cook for 1½ hrs, until very tender. Remove from oven and stir in cream, mustard and thyme. Return to oven, uncovered, and cook for a further 15 mins. Season to taste.
- Just before pork is ready, melt butter in a large saucepan. Add cabbage and sage and toss over medium heat for 2-3 mins, until just wilted. Serve with the pork and mash.
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