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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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

Ratings & Reviews

Dryness Solution

KathrynRudy
June 10, 2016
I put about a cup of water to cover the bottom of the cast iron dutch oven about a half an inch, then cooked the pork loin covered for two hours at 350 degrees. Perfect! Fully done and moist. I substituted sliced apples for the cabbage and added a variety of herbs: thyme, basil, sage, salt and pepper. Yummy! 

Yummy, but Use a Thermometer!

cawils1
October 03, 2015
I made a few change, but not anything to mess with the real integrity of the recipe.  I added a diced Granny Smith Apple, I used apple cider instead of lager, and completely forgot the tomato paste and extra spices not in the rub.  It was still great and well seasoned!  It's a keeper, but following other advice on earlier reviews, will be checking the meat earlier.

Disappointed

newcook123
August 14, 2015
I followed the recipe exactly - the flavor wasn't bad, however the meat was dry as a bone and totally over cooked. One of the reviewers made a comment that they didn't follow the cooking time and used a meat thermometer....I wish I would have done that. Bummer to follow a recipe exactly and have to throw out the meat.

Noo....

JenniferM
August 12, 2015
Flavor was good, meat horribly dry. Followed the recipe and cooking time exactly :(

KnittingSis's Review

AutumnA
January 01, 2014
This is a go-to recipe for fall entertaining--delicious and simple.

RoxieE's Review

sndylthyr
January 19, 2012
This was absolutely wonderful. I used a 4 pound boneless loin roast and doubled the remaining ingredients. The only other modification I made was to add a diced Granny Smith apple to the cabbage. I'll definitely be making this again next winter!!

JenniferM's Review

KnittingSis
January 05, 2012
Delicious comfort food. This hit the spot on a cold eveninig. Even my picky children ate it. I will be making this again and again!

KathrynRudy's Review

RoxieE
October 23, 2011
very easy and a crowd pleaser. can be made and ahead and cook while you enjoy your guests.

AutumnA's Review

ButtonsH
February 02, 2011
This is in a new Cooking Light book that I had just bought. This recipe was fabulous. It was so good, that today I went out in 10 degree weather and bought the ingredients to make tonight!. I also made another one of Cooking Light recipes with a pork loin and braised on a bed of leeks. Wonderful!

ButtonsH's Review

StarBricker
November 05, 2010
Made this a day ahead as I was going out for the day and then having 8 people to dinner. Was fabulous - everyone raved and flavors had time to blend overnight. Used half juice and stock so it was not too "tomatoey". Great for a large crowd and just served it up in the roasting pan. Did a mashed sweet potato with it and used a red cabbage so even non cabbage lovers enjoyed it. Would def. make again.