Pork And Cabbage Casserole

1 bouquet garni
120 g/41/2 oz peeled chestnuts
750 g/11/2-13/4 lb boned pork shoulder, trimmed
of fat
1 large potato, peeled and quartered
2 medium onions, peeled and quartered
4 medium carrots, scraped
1 tablespoon tomato puree
2 tablespoons white wine vinegar
600 ml/1 pint vegetable stock
salt
freshly ground black pepper
2 bay leaves
225 g/8 oz red cabbage, thinly sliced

rut all the ingredients, except the red cabbage, into a large flameproof casserole. Bring to the poll, lower the heat, cover and simmer for about j1/2 hours or until the pork has become tender.

Add the cabbage, increase the heat and cook for further 5 minutes.

5ER VES 4