Bill's Recipes

Pork with Red Cabbage

¾ teaspoon thyme
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon allspice
3 cloves garlic, minced or pressed
2½ to 3 pound pork loin roast, boned, rolled and tied, shoulder cut, center, or loin end
7 tablespoons olive oil (almost½ cup)
1 onion, thinly sliced
1 medium carrot, chopped
2 tart apples, peeled, cored and chopped
1 small red cabbage (about 1-2 pound) finely shredded
4 tablespoons cider vinegar
1/8 teaspoon ground nutmeg
1 cup dry red wine (alternate, chicken broth)
1 bay leaf

In a small bowl, mix thyme, salt, pepper, allspice, and two garlic cloves, chopped. Rub into meat. Cover and refrigerate at least 2 hours, or overnight.

In a wide frying pan, or 5 to 6 quart kettle over medium heat, sauté in 4 tablespoon of the oil, the onion, carrot and the third garlic clove. Cook, stirring occasionally, until soft, but not browned, about 5 minutes).

Add the apples, cabbage, vinegar and nutmeg. Cook, stirring over medium high heat until cabbage is limp. Spoon cabbage mixture into a wide, shallow 4 to 6 quart casserole.

In the same pan, heat remaining three tablespoons oil over medium heat. Add meat and brown on all sides. Make a well in center of cabbage mixture large enough for meat, and place meat in the casserole. Deglaze the pan with some wine or broth and add to casserole.

In a small pan over high heat, bring wine and bay leaf to a boil; pour over cabbage mixture. Bake, covered, in a 325º oven for about 2 hours or until meat thermometer inserted in center of roast registers 170º.

Transfer meat to a platter, and lift the cabbage mixture onto platter with a slotted spoon. Keep warm. Save the juices.

In a pan over high heat, boil the juices, uncovered, until reduced to about 1 cup. Cut the meat into slices; serve the juices as a gravy.

Makes 6 to 8 servings. Serve with noodles or Spätzel.