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.
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Recipe Summary
Ingredients
Directions
Source
Bruce Aidells's Complete Book of Pork