Overnight Pork Roast With Cabbage

Overnight Pork Roast With Cabbage

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"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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1 d 1 h servings 421 cals
Serving size has been adjusted!

Original recipe yields 9 servings



  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 29 g
  • 58%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 712 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a small bowl, combine 2 teaspoons of the crushed caraway seeds, garlic, salt and ground black pepper. Rub the pork with the dry rub mixture, cover and refrigerate for 24 hours.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add the onion, carrots, bay leaves, 1 teaspoon of the crushed caraway seeds and salt and pepper to taste. Saute for 8 minutes, or until vegetables are tender. Transfer this to a 10x15 inch roasting pan.
  4. In the same skillet over high heat, combine 1/2 tablespoon of the olive oil, half (1 1/4 pounds) of the cabbage, and 1/2 teaspoon crushed caraway seeds. Saute, stirring often, until this cooks down, about 5 to 10 minutes. Transfer this to the roasting pan and repeat with another 1/2 tablespoon of oil, the remaining half (1 1/4 pounds) of the cabbage, and the remaining crushed caraway seeds. Once cooked down, transfer this to the roasting pan.
  5. Heat the remaining olive oil in the same skillet over medium high heat. Place the pork loin in the heated oil and brown well on all sides. Set the roast on top of all the vegetables in the roasting pan. Add the beer and molasses to the skillet and bring to a boil, scraping up all the browned bits on the bottom of the skillet. Pour this and the broth over the pork roast and vegetables. Season with salt and pepper to taste.
  6. Bake at 350 degrees F (175 degrees C) for 45 minutes. Turn pork over and bake until the internal temperature of the pork reaches 145 degrees F (63 degrees C). At this point, remove the pan from the oven and let the pork sit on a cutting board for 5 minutes. Then slice the pork into serving size pieces. Discard the bay leaves. Return the sliced pork to the pan resting over the vegetables. Top off with the mashed potatoes.
  7. Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until potatoes are lightly browned.


  1. 49 Ratings

Most helpful positive review

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...

Most helpful critical review

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 ag...

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...

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 revi...

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 ...

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...

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 gre...

I've made this three times, the first time with cabbage,the last 2 times with sauerkraut. Definitely better with the sauerkraut. I used chicken broth instead of beer. Do crush the caraway seeds....

i made this for new years day and substituted sauerkraut for the cabbage. the roast was absolutely delicious!!! it may have been better with cabbage though. i will definately make this again.

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