Pork and red cabbage casserole
2 tbs oil
600 g pork leg (Fresh Ham), cut into cubes
150 g onions, chopped
300 g apples, peeled, cleaned, cut into cubes
100 g carrots, sliced
1 tbs raisins
1 bay leaf
½ tsp fresh thyme
Pinch of cinnamon
1 tsp Vegeta or similar seasoning
1.2 l water
100 ml apple or plum brandy
250 g red cabbage, cut into thick strips
1 tbs tomato paste
150 g orecchiette pasta
2 tbs parsley, chopped
Sauté the meat in hot oil until light brown.
Add onion and sauté, stirring constantly, until it turns brown.
Add apples, carrots, raisins, bay leaf, thyme, cinnamon and Vegeta, simmer for a few minutes while stirring.
Pour water and brandy, let it boil, then reduce heat and cook covered for 30 minutes.
Add prunes and cabbage, cook for a further 20 minutes.
Stir in tomato paste and bring to the boil, then remove from heat.
Cook pasta according to manufacturer's instructions in a slightly salted water, drain, add to the casseroles, season with pepper and stir.
Serve sprinkled with parsley.