Tuscan cabbage, pork & apple casserole

Prep 20 mins | Cook 112 hr | Serves 6

1 kg pork scotch fillet, trimmed and cut into
4cm pieces
13 cup plain flour
14 cup olive oil
175g rindless bacon rashers, chopped
2 leeks, trimmed, halved lengthways and thinly sliced
2 cups chicken stock
6–8 thyme sprigs
2 medium Granny Smith apples, cored and quartered
1 bunch Tuscan cabbage, trimmed
Mashed potatoes, to serve

Step 1 Preheat oven to 180°C/160°C fan-forced. Lightly toss pork in seasoned flour. Heat 2 tbs oil in a large flameproof casserole pan over medium heat. Add pork in batches, and cook, stirring often, until evenly browned. Transfer to a plate. Add remaining oil to pan. Add bacon and leeks and cook, stirring often, for 3–4 minutes until leeks are tender.

Step 2 Return pork to pan. Add stock and thyme. Season with salt and pepper. Cover and bake for 1 hour. Add apples and cabbage and bake for a further 20–30 minutes until apples are just tender. Serve with mashed potatoes.

Good for you ... Cavolo Nero (Tuscan Cabbage)
Cavolo Nero (Tuscan Cabbage)

One of the richest sources of vitamin C and beta carotene, both important in the normal functioning of the body’s immune system. Also provides vitamin K which is needed for normal formation of a blood clot after injury. As a bonus, there’s also vitamins B1, B2, B3 and B6 – all important for good health.

Provides many minerals, including calcium (important for bone structure) and iron (important for normal blood formation).

A good source of two antioxidants called lutein and zeaxanthin, both of which play a role in eye health, especially in older people.