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Fennel roast pork with braised red cabbage

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Served with delicious braised red cabbage, this slow-cooking fennel pork recipe is a delicious take on a classic roast. Try out this dish this weekend, it's a flavour explosion.

  • Serves6
  • Cook time2 hour
  • Prep time20 minutes, + 10 mins resting time


  • 1 1/2 tbs fennel seeds
  • 1 tbs sea salt flakes
  • 4 garlic cloves, chopped
  • 1/3 cup (80ml) olive oil
  • 2.2kg Coles Easy Carve Pork Forequarter Roast
  • 1/4 cup (60ml) Coles Italian Red Wine Vinegar
  • 1/3 cup (35g) sultanas
  • 2 tsp caster sugar
  • 1 red onion, cut into wedges
  • 1 mini red cabbage, shredded
  • 1/3 cup flat-leaf parsley leaves
  • Apple sauce, to serve
  • Sliced sourdough, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 230°C. Line a large shallow baking dish with baking paper.
  2. Step 2

    Place fennel seeds, salt, garlic and 2 tbs oil in a small processor and process to a coarse paste. Place pork in prepared dish and rub fennel mixture all over pork. Place in oven and cook for 30 mins or until rind is lightly browned. Reduce oven to 180°C and cook for 1 hour 30 mins or until pork is cooked through.
  3. Step 3

    Meanwhile, combine vinegar, sultanas and sugar in a small bowl and set aside.
  4. Step 4

    Remove pork from oven and set aside for 10 mins to rest. Thickly slice.
  5. Step 5

    Meanwhile, heat remaining oil in a large saucepan. Add onion and cabbage and cook, tossing, for 5 mins or until cabbage just wilts. Add sultana mixture and cook for 2 mins or until mixture is well combined. Serve pork with cabbage mixture, parsley, apple sauce and sourdough.