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.
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
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
How to Make It
Preheat oven to 350°.
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.
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.