Slow-Roasted Pork with Cabbage and Apple

Cut the red cabbage into fine strips. Peel the two apples, remove the cores and cut the fruit into uniform pieces. Lightly crush the juniper berries with the flat side of a knife. Pat the six hundred grams of pork shoulder dry on all sides.

Heat a braising pan on the stovetop and brown the pork shoulder briefly. Deglaze the meat with a generous splash of red wine. Set the heat to the lowest setting, cover the pan and let the meat braise gently for three hours.

About an hour before the braising time is finished, place a second pan on the heat. Add the sliced red cabbage, the apple pieces and the crushed juniper berries. Add a small splash of water and braise this mixture gently until the cabbage is tender and the apples are completely soft.

After the full braising time, remove the pork shoulder from the pan and cut the tender meat into large pieces. Spoon the warm red cabbage onto the plates and place the braised pork directly on top.