Roast Pork and Cabbage

Pork Roast with Cabbage
Makes 12, 3-ounce meat servings
Preparation time: 20 minutes
Cook time: 2 hours

3 lb boneless pork roast
1/2 teaspoon crushed black peppercorns
1/2 teaspoon garlic powder, divided
1/2 teaspoon dried thyme, divided
6 medium potatoes, peeled and quartered
1 tablespoon olive oil

For cabbage:
1 teaspoon olive oil
1 cup chopped onion
1 clove garlic, crushed
1/2 cup water
1 (14.5 oz) can diced tomatoes, no salt added
1 teaspoon dried basil
1 small head cabbage, coarsely chopped

Preheat oven to 350 degrees. Sprinkle pork loin with peppercorns and half of the garlic powder and thyme. Place pork loin in a shallow roasting pan and roast for 1 hour.

Toss potatoes in 1 tablespoon olive oil and remaining garlic powder and thyme. Place potatoes in roasting pan around pork loin. Roast pork with potatoes for an additional 1 hour or until internal temperature of pork reaches 160 degrees.

In the last hour while meat is roasting, prepare cabbage. Heat 1 teaspoon olive oil in large skillet over medium heat. Add onions and garlic and coo****il just tender. Add water, tomatoes with their liquid, basil and cabbage. Cover, bring to a boil, then reduce heat. Cook, stirring occasionally, for about 30 minutes or until cabbage is tender. Serve cabbage with sliced meat and potatoes.

Nutrition information per serving: 200 calories, 5g fat, 1g saturated fat, 65mg cholesterol, 17g carbohydrate, 3g fiber, 24g protein, 620mg sodium.

Sounds delicious! I sure wish I could try it but cabbage does very very bad things to me and my poor husband is the only one who ends up suffering! The last time I had cabbage, we had to call in a HAZMAT team for backup! LOL

I'm thinking I might try just the pork part of it though so thanks for sharing the recipe!

I brined a pork loin tonight for dinner and OMG it was good! I mixed about 2 cups of water with 1/2 cup sugar (yes the real thing but it only tenderizes the meat) 1/2 cup salt, 10 garlic cloves smashed, 1T pepper corns, 1 T oregano - heat it all up in a pot until it boils - take off the stove and let cool to room temp - pour over the pork (this would work with chicken too!) and refridgerate 8 hours - 2 days, cook as usual. IT was so tender and juicy! We had it with cauliflower and hubby was ranting and raving about it.

Liz

PS - looking forward to trying out Nan's recipe too, although I don't eat cabbage.

Thanks Nan & Liz, they both sound delish.

I grew up on this stuff, and it is yummy.  I make mine in the crock pot.  I also must take Beano prior to eating it, but it is worth it.  Yummy.

Hugs,
Trish