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.

Yield: 8 servings (serving size: 3 ounces pork and 3/4 cup cabbage mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

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

Preparation

  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.
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