This is a go-to recipe for fall entertaining--delicious and simple.
Pork Loin Braised with Cabbage
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.
More From Cooking Light
- Calories: 255
- Calories from fat: 32%
- Fat: 9g
- Saturated fat: 3.3g
- Monounsaturated fat: 4g
- Polyunsaturated fat: 0.8g
- Protein: 28.7g
- Carbohydrate: 11.9g
- Fiber: 3.7g
- Cholesterol: 76mg
- Iron: 1.7mg
- Sodium: 596mg
- Calcium: 84mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note