Ham Hocks With Braised Red Cabbage - cooking recipe

Ingredients

4 None ham hocks, skin-on
1/2 None celeriac, peeled and chopped
2 None carrots, peeled and chopped
3 None onions, 2 quartered, 1 diced
3 cups chicken stock
2 tbsp butter
2 1/4 lb red cabbage, trimmed and thinly sliced
1/2 cup white wine vinegar
2 tbsp granulated sugar
2 None bay leaves
4 None cloves
2 tbsp apple sauce
1-2 tbsp powdered gravy, mixed with 2-3 tbsp water
None None potato dumplings, to serve

Preparation

Preheat the oven to 400\u00b0F. Season the pork then place skin-side down in a roasting pan. Spread the celeriac, carrots and quartered onions around the pork and roast for 1 hour 45 mins-2 hours. Turn the pork over after the first 30 mins and baste occasionally with stock.
Meanwhile, heat the butter in a saucepan and saute the diced onion for 3-4 mins. Add the cabbage then cover and simmer for 4-5 mins. Add the vinegar, sugar, bay leaves, cloves and 2 cups water. Cover and simmer for 15 mins. Add the apple sauce, cover and simmer for an additional 15-20 mins, until the cabbage is tender.
Remove the pork from the roasting pan and place on a baking sheet. Preheat the broiler then broil the pork for 4-5 mins, until the skin is crispy. Meanwhile, strain the pan juices into a clean saucepan. Discard the solids. Add the gravy mixture to the pan, bring to a boil then simmer, stirring, for 2-3 mins until thickened. Season. Arrange the cabbage on a serving plate and place the pork on top. Serve with the gravy and potato dumplings on the side.