Pork Loin Braised with Cabbage

RECIPE

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 roast into 1/4-inch slices. Gently reheat the meat in cabbage mixture in a Dutch oven over medium-low heat.

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

Ingredients
4 teaspoons Hungarian sweet paprika, divided
2 teaspoons chopped fresh thyme, divided
1 1/2 teaspoons kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
1 teaspoon chopped fresh sage
1 (2-pound) boneless pork loin, trimmed
Cooking spray
3/4 cup diced Canadian bacon (about 4 ounces)
14 cups thinly sliced cabbage (about 2 pounds)
2 1/2 cups thinly sliced onion (about 2 medium)
3/4 cup thinly sliced carrot (about 1)
1 tablespoon tomato paste
1/2 teaspoon caraway seeds
1 (12-ounce) bottle dark lager

Preparation
Preheat oven to 350°.

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.

Nutritional Information
Calories:255 (32% from fat)
Fat:9g (sat 3.3g,mono 4g,poly 0.8g)
Protein:28.7g
Carbohydrate:11.9g
Fiber:3.7g
Cholesterol:76mg
Iron:1.7mg
Sodium:596mg
Calcium:84mg

German cooking@home
by cooking mania

Sweet and Sour Braised Cabbage (Rotkohl)

RECIPE

This colorful combination, developed by Food Editor Ann Taylor Pittman, is a tasty accompaniment for roast meats or poultry. Although traditional versions don't use bacon, we love the smoky flavor it adds. For a more classic rendition, omit the bacon and use one tablespoon butter or schmaltz (rendered fat).

Yield
8 servings (serving size: about 3/4 cup)

Ingredients
4 slices applewood-smoked bacon (such as Neuske's), chopped
2 cups thinly vertically sliced onion (about 1 large)
3 cups chopped peeled Granny Smith apple (about 2 medium)
10 cup thinly sliced red cabbage (about 2 pounds)
1 cup apple cider
1/4 cup red wine vinegar
2 tablespoons sugar
1 teaspoon kosher salt
3 whole cloves
1 bay leaf

Preparation
1. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add onion to drippings in pan; sauté 3 minutes. Add apple to pan; sauté 2 minutes. Add cabbage to pan; sauté 2 minutes. Add cider and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until cabbage is tender, stirring occasionally. Discard cloves and bay leaf. Sprinkle with bacon.

Nutritional Information
Calories:139 (25% from fat)
Fat:3.9g (sat 1.7g,mono 1.4g,poly 0.4g)
Protein:3.1g
Carbohydrate:24.4g
Fiber:3.4g
Cholesterol:7mg
Iron:1.1mg
Sodium:399mg
Calcium:61mg

German cooking@home
by cooking mania