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.

Bruce Aidells
Recipe by Cooking Light

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Randy Mayor

Recipe Summary

Yield:
8 servings (serving size: 3 ounces pork and 3/4 cup cabbage mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Source

Bruce Aidells's Complete Book of Pork

Nutrition Facts

255 calories; calories from fat 32%; fat 9g; saturated fat 3.3g; mono fat 4g; poly fat 0.8g; protein 28.7g; carbohydrates 11.9g; fiber 3.7g; cholesterol 76mg; iron 1.7mg; sodium 596mg; calcium 84mg.