Zubereitung

1. 1

   Heat the oil over medium high heat in a Dutch oven or heavy bottom pot.Season the pork with salt and pepper.Working in batches to avoid overcrowding, brown the pork pieces on all sides.

2. 2

   Remove the pork, reduce the head to medium, and add the fennel, onions and cabbage to the pot.Saut the veggies in the pork dripping for about 5 minutes.

3. 3

   Add the wine to deglaze, scraping up any brown bits off the bottom of the pot.Cook for a few minutes more.Return the pork pieces to the pot along with the apple cider, chicken broth, apples, bay leaves, rosemary and parsley.Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 1 hours, stirring occasionally.

4. 4

   Remove the rosemary, bay leaves, and parsley springs before serving.