grandma's cabbage-wrapped pork roast

Name: Grandma's Cabbage-Wrapped Pork Roast
Prep time: 10 min
Cook time: 1 h
Yield: 12
Ingredients: 1 large head green cabbage (3 pounds); 1 bunch(es) green onions; 1 tablespoon(s) finely chopped fresh thyme leaves or 1/2 teaspoon of dried thyme; 1/4 teaspoon(s) pepper or fresh ground black pepper; 1 1/2 teaspoon(s) 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 tablespoon(s) vegeable oil; 1 teaspoon(s) caraway seeds, crushed; 2 teaspoon(s) cornstarch; 2 tablespoon(s) water

(3 RATINGS)

82 Pinches 3 Photos

Norma DeRemer

York, PA

Updated on Aug 1, 2011

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!

Rate

prep time 10 Min

cook time 1 Hr

method ---

yield 12 serving(s)

Ingredients

1 large head green cabbage (3 pounds)
1 bunch green onions
1 tablespoon finely chopped fresh thyme leaves or 1/2 teaspoon of dried thyme
1/4 teaspoon pepper or fresh ground black pepper
1 1/2 teaspoons 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 tablespoon vegeable oil
1 teaspoon caraway seeds, crushed
2 teaspoons cornstarch
2 tablespoons water

How To Make grandma's cabbage-wrapped pork roast

Step 1

Remove six large outer leaves from cabbage; trim touch ribs from leaves. Reserve remaining cabbage.

Step 2

Cut off root ends of green onions.
Step 3

In a 5-quart dutch oven or saucepan, hea three quarts water to boiling over high heat.
Step 4

Add cabbage leaves and cook, pressing leaves under water with tongs or large spoon until leaves are pliable, (3 to 5 minutes).
Step 5

Using a slotted spoon, transfer leaves to colander to drain.
Step 6

Add green onions to boiling water; blanch until just wilted, (10 seconds). Drain and pat dry with paper towels.
Step 7

Preheat oven to 350.
Step 8

In a cup or small bowl, mix thyme, black pepper and 1 teaspoon of salt. Rub thyme mixture on pork roast.
Step 9

Wrap 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 ).
Step 10

Place pork loin in a 14 X 10 roasting pan. Place potatoes and rest of cabbage around roast.
Step 11

Pour bouillon mixture into pan.
Step 12

Roast 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 ).
Step 13

Place 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.
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