Pork & Red Cabbage Braised in Spiced Wine

taste.com.au

Grain Free Gal

1 tbsp olive oil

1.6kg-piece pork scotch fillet, tied at 4cm intervals

3 garlic cloves, coarsely chopped

2 large fresh rosemary sprigs

3 dried bay leaves

3 whole star anise

1 tsp fennel seeds, lightly crushed

125ml (½ cup) red wine

500ml (2 cups) Massel chicken style liquid stock

2 tbsp light soy sauce

½ (about 800g) red cabbage, cored, coarsely shredded

2 tbsp brown sugar

Directions at taste.com.au

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