Best Roast Pork With Cabbage And Caraway Recipes

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ROAST PORK WITH CABBAGE AND POTATOES



Roast Pork with Cabbage and Potatoes image

Pork loin is roasted in the oven with cabbage, potatoes and carrots for an easy and delicious family dinner.

Provided by Annie

Categories     Main Dish

Time 2h

Number Of Ingredients 13

4 teaspoons caraway seeds, divided
3 tablespoons olive oil, divided
1 onion, sliced
2 carrots
1 small cabbage, chopped
2 cloves garlic, minced
2 teaspoons salt
1 teaspoon ground black pepper
3 pounds boneless pork loin roast
2 cups chicken broth
2 tablespoons molasses
15 small red potatoes, halved
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees.
  • Crush the caraway seeds in a blender or coffee grinder.
  • Heat 1 tablespoon of the oil in a skillet on medium. Saute the onion, carrots, bay leaves, 1 teaspoon of the crushed caraway seeds for 5 minutes. Put the vegetables in the bottom of a roasting pan.
  • Add 1 T oil, the cabbage and another 1 t. caraway seeds to the skillet. Saute for 5 minutes and add to the roasting pan.
  • Combine remaining caraway seeds, garlic, salt and pepper. Rub the pork roast with the mix. Then heat the rest of the olive oil and brown the pork roast on all sides. Put it on top of the vegetables in the roasting pan.
  • Add the broth and molasses to the skillet. Scrape the bottom of the skillet to deglaze it. Pour the liquid over the pork roast and vegetables. Season with salt and pepper to taste.
  • Roast uncovered in the oven for 45 minutes. Then stick the potatoes in around the roast and cook for another 45 minutes, uncovered.
  • Check the temperature with a meat thermometer and make sure the roast has reached at least 145 F. If not put it back in the oven a little longer.
  • Let rest for 10 minutes before slicing.

Nutrition Facts : Calories 896 calories, Carbohydrate 79 grams carbohydrates, Cholesterol 200 milligrams cholesterol, Fat 30 grams fat, Fiber 8 grams fiber, Protein 74 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 1230 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

ROAST PORK WITH CABBAGE & CARROTS



Roast Pork With Cabbage & Carrots image

Roast pork tenderloin baked on a layer of baby carrots and then a layer of cabbage mix, the juices all bake together to create a very good dish.

Provided by Nancy Allen

Categories     Roasts

Time 3h10m

Number Of Ingredients 6

2 medium hormel "herb and onion" pork roasts (walmart)
1 medium bag baby carrots
1 pkg coleslaw mix
2 Tbsp butter, softened
salt & pepper to taste
1/2 c chicken stock

Steps:

  • 1. Preheat oven to 350F. In a 13x9 baking dish lined with alumium foil. Spray the foil with non-stick spray. Pour the carrots in a layer on the foil, then pour the coleslaw mix over the carrots. Pour 1/2 cup of chicken stock over the carrot & coleslaw mix. Then place your two tablespoons of butter over the top of slaw mix. (I cut butter into small pieces)
  • 2. Then place the pork roasts on top of coleslaw mixture. Salt and pepper to desired amount over the whole dish. Then seal the foil tightly closed and bake for 3 hours in 350F oven. Remove from oven and slice the pork and serve. I served garlic yukon gold mashed potatoes with this and it was good.

SLOW COOKER PORK AND RED CABBAGE



Slow Cooker Pork and Red Cabbage image

I got this recipe from our "CANCER BITES" cookbook that our office made. This was Father's Day dinner and we LOVED it!! Thank you Loretta for a fabulous recipe!

Provided by katie in the UP

Time 7h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 1/2 lbs boneless pork loin
3/4 teaspoon salt
1/4 teaspoon pepper
6 cups shredded red cabbage (1 lb)
1 lb small baby red potato
2 granny smith apples, cored and cubed
1 cup apple cider vinegar
1/2 cup white wine
1/2 cup dark brown sugar
1 teaspoon caraway seed
1/4 teaspoon ground allspice

Steps:

  • Season pork with 1/4 tsp of the salt and pepper.
  • Add the cabbage to a 6 qt slow cooker.
  • Top with potatoes; spread apple cubes on top in an even layer.
  • Add pork.
  • In a small bowl, whisk vinegar, wine, sugar, caraway seeds and allspice.
  • Pour around meat.
  • Cover and cook on hight heat for 4 1/2 hours or on low heat for 7 hours.
  • Uncover cooker and transfer pork to a cutting board.
  • Cover loosely with foil and let rest 5 minutes.
  • Season cabbage mixture with remaining 1/2 tsp salt.
  • Transfer potatoes and cabbage mixture to a platter. Cut pork into thick slices; spread on top of cabbage.
  • Serve warm, drizzle with cooking liquid.

Nutrition Facts : Calories 581.4, Fat 24.1, SaturatedFat 8.3, Cholesterol 119.1, Sodium 417.5, Carbohydrate 45.9, Fiber 4.8, Sugar 27.7, Protein 40.1

CARAWAY PORK ROAST



Caraway Pork Roast image

Easy and delicious crock pot recipe. From a Successful Farming Recipe Collection cookbook published in 2000 by the Meredith Corporation. Really awesome cookbook by the way - VERY highly recommended!!

Provided by anonymous

Categories     Pork

Time 10h25m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs boneless pork shoulder (roast)
2 teaspoons caraway seeds
1 teaspoon dried marjoram, crushed
3/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon cooking oil
1/2 cup water
2 tablespoons vinegar
1 (8 ounce) carton sour cream or 1 (8 ounce) carton plain yogurt
4 teaspoons cornstarch

Steps:

  • Trim fat from roast and cut it to fit into a 4 quart slow cooker if necessary. (I find that its usually not!).
  • Combine caraway seed, marjoram, salt and pepper and rub over roast.
  • In a large skillet, brown roast on all sides in the hot oil and drain off the fat. Place meat in the slow cooker.
  • Add the water to the same skillet and bring to a gentle boil over medium heat, stirring to loosen brown bits from bottom of skillet.
  • Pour skillet juices and vinegar into the slow cooker. Cover and cook on low setting for 8-10 hours or high setting for 4-5 hours.
  • Remove meat from slow cooker and keep warm.
  • For the gravy, skim the fat from the juices left in the slow cooker and measure out 1 and 1/4 cups of these juices (Add water to make up the difference if necessary). Combine sour cream or yogurt and cornstarch and gradually stir in the hot juices.
  • Transfer the gravy to a saucepan and cook over medium heat until thickened and bubbly, stirring constantly. Cook and stir for an additional 2 minutes.
  • Serve the gravy with the pork roast and hot cooked potatoes if desired.

Nutrition Facts : Calories 498.9, Fat 41.3, SaturatedFat 16.1, Cholesterol 125, Sodium 415.6, Carbohydrate 3.9, Fiber 0.4, Sugar 0.1, Protein 26.7

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