Grandma's Cabbage-Wrapped Pork Roast

2
Norma DeRemer

By
@PApride

My Aunt Grace's mother was from Germany and made this for the family when we went to visit her in Detroit. I was very young and called her Grandma. The family loved it. I have added the rest of the cabbage (torn up pieces) and added cut potatoes in cubes into another pan with a little olive oil, salt and pepper and drizzled with a little vinegar and baked along with the pork roast. MMMMMMgood!

Rating:
★★★★★ 3 votes
Comments:
Serves:
12
Prep:
10 Min
Cook:
1 Hr

Ingredients

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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
salt
1
boneless pork loin roast ( 3 pounds ), timmed
1
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
cornstarch
2 Tbsp
water

How to Make Grandma's Cabbage-Wrapped Pork Roast

Step-by-Step

  • 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.

Printable Recipe Card

About Grandma's Cabbage-Wrapped Pork Roast

Course/Dish: Pork, Roasts, Sandwiches
Other Tags: Quick & Easy, Healthy




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