Grandma's Cabbage-Wrapped Pork Roast
Featured Pinch Tips Video
- 1 large
- head green cabbage (3 pounds)
- 1 bunch
- green onions
- 1 Tbsp
- finely chopped fresh thyme leaves or 1/2 teaspoon of dried thyme
- 1/4 tsp
- pepper or fresh ground black pepper
- 1 1/2 tsp
- boneless pork loin roast ( 3 pounds ), timmed
- cube or envelope chicken flavor bouillon dissolved in 2 cups of hot water
- 8 medium
- red potatoes, cubed with skin on
- torn pieces of the rest of the cabbage
- 1 Tbsp
- vegeable oil
- 1 tsp
- caraway seeds, crushed
- 2 tsp
- 2 Tbsp
1Remove six large outer leaves from cabbage; trim touch ribs from leaves. Reserve remaining cabbage.
2Cut off root ends of green onions.
3In a 5-quart dutch oven or saucepan, hea three quarts water to boiling over high heat.
4Add cabbage leaves and cook, pressing leaves under water with tongs or large spoon until leaves are pliable, (3 to 5 minutes).
5Using a slotted spoon, transfer leaves to colander to drain.
6Add green onions to boiling water; blanch until just wilted, (10 seconds). Drain and pat dry with paper towels.
7Preheat oven to 350.
8In a cup or small bowl, mix thyme, black pepper and 1 teaspoon of salt. Rub thyme mixture on pork roast.
9Wrap roast in wilted cabbage leaves; secure leaves with blanched green onions ( you will probably have to tie 2 green onions leaves together so strand is long enough to wrap around the roast ).
10Place pork loin in a 14 X 10 roasting pan. Place potatoes and rest of cabbage around roast.
11Pour bouillon mixture into pan.
12Roast pork, basting occasionally with pan juice, until meat thermometer inserted in center registers 155, about 1 hour ( intenal temperature will rise to about 160 upon standing after removing from oven ).
13Place pork loin on a large serving platter and using a slotted spoon remove potatoes and cabbage and place around roast. Slice pork and serve hot with cabbage and potatoes.