Recipe by MARBALET
"This is a delicious pork loin and cabbage recipe, topped with mashed potatoes! Well worth the effort that needs to go into it. Make sure you have a meat thermometer handy for this one! Substitute sauerkraut for the cabbage for that Old World touch!"
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caraway seeds, crushed and divided
ground black pepper
boneless pork loin roast
olive oil, divided
onion, thinly sliced
2 1/2 pounds
shredded fresh cabbage
1 (12 fluid ounce) can or bottle
potatoes, cooked and mashed
salt and pepper to taste
Because of time constraints, I applied the rub to the pork just before cooking. To ease preparations, I skipped all the steps about sauteing a little at a time - I just put all the veggies into a big roasting pan and sauteed them all at once until the cabbage had wilted,then put the roast (unbrowned) on top of the veggies and slid it into the oven. It was awesome - I'll definitely make this again.
I was hoping for more flavor then what it ended up with, especially for the amount of time you need to put into making this. Tasted alright, although somewhat bland, probably won't make this again.
This was good, and definately worth trying, but when I make this again I will reduce the amounts black pepper and caraway seeds, it was a bit spicy for my family as is. I think with those revisions it will be delish!
very good recipe- my family does not like me to cook with beer so I used apple juice instead (good results). I used beef stock in place of the broth (more flavor, less salt). I cut the cabbage in chunks instead of shredding it (my wife's preference)and I just quartered some potatoes and cooked them with the roast. I sliced the meat and served it atop the vegetables - pleasing to the eye and delicious
Excellent recipe-the cabbage, carrots, and caraway blend nicely--with the carrots adding a sweetness that complemented the pork. The pork was very moist and tender, one of the moistest roasts I've cooked. My brother-in-law said he really liked it, and he doesn't even like cabbage! Also, I was worried that the caraway would overpower the meat, and it didn't. I did cook my potatoes separately and just served the carved roast on the bed of vegetables. Definitely worth trying!
Really great! I used sauerkraut instead of cabbage and it was a big hit!
I just prepared this dish for family and friends, it received great reviews. It can all be prepared ahead so no fuss in kitchen when guests were here.
I don't try out new recipes on guests, but this one was 'on deck' to be roasted when unexpected company came by. Everyone raved over it! Make some mashed potatoes, crusty bread and serve a green salad with this one. The aroma alone will bring the neighbors over to see what's cookin!
* Percent Daily Values are based on a 2,000 calorie diet.
Overnight Pork Roast With Cabbage
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 163
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