Braised Pork Pot Roast and Red Cabbage Recipe

Braised Pork Pot Roast and Red Cabbage Recipe

  • 1 large onion
  • 1 red cabbage, about 2½ pounds
  • 2 tablespoons vegetable oil
  • ½ teaspoon dried thyme
  • 3 pounds boneless pork loin roast, tied
  • 1/3 cup balsamic vinegar
  • ½ cup red currant jelly
  • Hot cooked noodles, for serving
  1. Prep: Chop onion. Cut cabbage into quarters; cut out core. Thinly slice cabbage crosswise.
  2. Heat 1 tablespoon oil in Dutch oven or covered flameproof casserole over mediumhigh heat. Mix thyme, ½ teaspoon salt, and ¼ teaspoon freshly ground pepper and rub over pork. Add pork to pot and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer pork to plate.
  3. Heat remaining tablespoon oil in pot and add onion. Reduce heat to medium and cook, stirring occasionally, until onion softens, about 3 minutes. In batches if necessary, add cabbage to pot, sprinkling it with balsamic vinegar. Stir in jelly and ½ cup water. Bury pork in cabbage. Reduce heat to medium-low and cover.
  4. Simmer until cabbage is tender and meat thermometer inserted in center of roast reads 150°F, about 1¼ hours. Season cabbage with salt and pepper to taste. Remove pork from pot and cover cabbage to keep warm. Let pork stand 10 minutes. Carve and serve hot, with the noodles.
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