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Pork Loin Braised with Cabbage

Randy Mayor
Yield 8 servings (serving size: 3 ounces pork and 3/4 cup cabbage mixture)
Pork is typically served with cabbage at the German table. Use red cabbage, if you like, for slightly sweeter flavor. You can prepare the dish a day ahead, and chill overnight. Cut the pork loin into 1/4-inch slices. Gently reheat the meat in cabbage mixture in a Dutch oven over medium-low heat.

Ingredients

  • 4 teaspoons Hungarian sweet paprika, divided
  • 2 teaspoons chopped fresh thyme, divided
  • 1 1/2 teaspoons kosher salt, divided
  • 1 1/2 teaspoons freshly ground black pepper, divided
  • 1 teaspoon chopped fresh sage
  • 1 (2-pound) boneless pork loin, trimmed
  • Cooking spray
  • 3/4 cup diced Canadian bacon (about 4 ounces)
  • 14 cups thinly sliced cabbage (about 2 pounds)
  • 2 1/2 cups thinly sliced onion (about 2 medium)
  • 3/4 cup thinly sliced carrot (about 1)
  • 1 tablespoon tomato paste
  • 1/2 teaspoon caraway seeds
  • 1 (12-ounce) bottle dark lager

Nutrition Information

  • calories 255
  • caloriesfromfat 32 %
  • fat 9 g
  • satfat 3.3 g
  • monofat 4 g
  • polyfat 0.8 g
  • protein 28.7 g
  • carbohydrate 11.9 g
  • fiber 3.7 g
  • cholesterol 76 mg
  • iron 1.7 mg
  • sodium 596 mg
  • calcium 84 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine 2 teaspoons paprika, 1 teaspoon thyme, 1 teaspoon salt, 1 teaspoon pepper, and sage; rub over pork. Heat a large ovenproof Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 5 minutes, browning on all sides. Remove pork from pan.

  3. Add bacon to pan; cook 3 minutes. Add cabbage, onion, and carrot. Cover, reduce heat to medium, and cook 15 minutes or until cabbage begins to wilt, stirring occasionally. Stir in tomato paste, remaining 2 teaspoons paprika, remaining 1 teaspoon thyme, remaining 1/2 teaspoon pepper, caraway seeds, and lager. Return pork to pan. Cover and bake at 350° for 2 hours or until tender. Sprinkle with remaining 1/2 teaspoon salt.

Bruce Aidells's Complete Book of Pork