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Name: Roast Pork with Cabbage And Caraway
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 1
Cuisine: American
Ingredients: 1 lg Onion; sliced; ; diagonal; 1 Boneless double-loin; 4 ts Caraway seeds; crushed in; 1 Head green cabbage;; 2 tb Light unsulfured molasses; 4 Carrots; peeled, sliced on; 2 Bay Leaves; ; sliced (2; 2 lg Garlic minced; ; roast*; ; 1/2-pound); 1 cn Beer; (12-ounce); 1/2 c Canned beef broth; 3 tb olive oil; ; with pestle; 2 ts Salt; 1 ts Ground pepper

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INGREDIENTS

1 lg Onion; sliced
; diagonal
1 Boneless double-loin
4 ts Caraway seeds; crushed in
1 Head green cabbage;
2 tb Light unsulfured molasses
4 Carrots; peeled, sliced on
2 Bay Leaves
; sliced (2
2 lg Garlic ; minced
; roast*
; 1/2-pound)
1 cn Beer; (12-ounce)
1/2 c Canned beef broth
3 tb olive oil
; with pestle
2 ts Salt
1 ts Ground pepper

Servings

INSTRUCTIONS

*Boneless double-loin center-cut pork roast is made by tying two boneless pork loins together. If you cant find one, ask your butcher to prepare it for you. Combine 2 teaspoons caraway, garlic, salt and pepper in bowl. Place pork in glass baking dish. Rub pork with spice mixture. Cover and chill up to 24 hours. Preheat oven to 350F. Heat 1 tablespoon oil in large skillet over medium-high heat. Add onion, carrots, bay leaves and 1 teaspoon caraway; saute until softened, about 8 minutes. Transfer to roasting pan. Heat 1/2 tablespoon oil in same skillet over high heat. Add half of cabbage and 1/2 teaspoon caraway; sauteuntil cabbage begins to wilt, about 4 minutes. Repeat with 1/2 tablespoon oil, half of cabbage and 1/2 teaspoon caraway. Add to onion mixture; mix to blend. Season with salt and pepper. Heat 1 tablespoon oil in same skillet over high heat. Add pork; brown on all sides, about 10 minutes. Set atop vegetables in pan. Add beer and molasses to skillet; bring to boil, scraping up browned bits. Pour over vegetables. Add broth. Roast pork and vegetables 45 minutes. Turn pork over and roast until thermometer inserted into thick part registers 150F., about 45 minutes or less Place pork on work surface. Discard bay leaves. Using slotted spoon, place vegetables on platter. Slice pork; place atop vegetables. Transfer Cooking juices to small saucepan. Boil 5 minutes. Spoon over pork. Serves 6. Bon Appetit March 1995 Per serving: 715 Calories (kcal); 43g Total Fat; (58% calories from fat); 8g Protein; 60g Carbohydrate; 0mg Cholesterol; 4389mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Roast Pork with Cabbage And Caraway

1 lg Onion; sliced
 ; diagonal
1 Boneless double-loin
4 ts Caraway seeds; crushed in
1 Head green cabbage;
2 tb Light unsulfured molasses
4 Carrots; peeled, sliced on
2 Bay Leaves
 ; sliced (2
2 lg Garlic minced
 ; roast*
 ; 1/2-pound)
1 cn Beer; (12-ounce)
1/2 c Canned beef broth
3 tb olive oil
 ; with pestle
2 ts Salt
1 ts Ground pepper

*Boneless double-loin center-cut pork roast is made by tying two boneless  pork loins together. If you cant find one, ask your butcher to prepare it  for you.    Combine 2 teaspoons caraway, garlic, salt and pepper in bowl. Place pork in  glass baking dish. Rub pork with spice mixture. Cover and chill up to 24  hours.    Preheat oven to 350F. Heat 1 tablespoon oil in large skillet over  medium-high heat. Add onion, carrots, bay leaves and 1 teaspoon caraway;  saute until softened, about 8 minutes. Transfer to roasting pan. Heat 1/2  tablespoon oil in same skillet over high heat. Add half of cabbage and 1/2  teaspoon caraway; sauteuntil cabbage begins to wilt, about 4 minutes.  Repeat with 1/2 tablespoon oil, half of cabbage and 1/2 teaspoon caraway.  Add to onion mixture; mix to blend. Season with salt and pepper.    Heat 1 tablespoon oil in same skillet over high heat. Add pork; brown on  all sides, about 10 minutes. Set atop vegetables in pan. Add beer and  molasses to skillet; bring to boil, scraping up browned bits. Pour over  vegetables. Add broth.    Roast pork and vegetables 45 minutes. Turn pork over and roast until  thermometer inserted into thick part registers 150F., about 45 minutes or  less Place pork on work surface. Discard bay leaves. Using slotted spoon,  place vegetables on platter. Slice pork; place atop vegetables. Transfer  Cooking juices to small saucepan. Boil 5 minutes. Spoon over pork.    Serves 6.    Bon Appetit March 1995        Per serving: 715 Calories (kcal); 43g Total Fat; (58% calories from fat);  8g Protein; 60g Carbohydrate; 0mg Cholesterol; 4389mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 8      1/2    Fat; 0 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (156g)
Recipe Makes: 1 servings

Calories: 161
Calories from Fat: 103 (64%)

Amt Per Serving		% DV

	Total Fat 11.4g	15 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 7.7g
	Polyunsanturated Fat 1.4g
Cholesterol 0mg		0 %
Sodium 399.5mg		14 %
Potassium 281.4mg		7 %
Total Carbohydrate 15.4g		5 %
	Dietary Fiber 5.3g	21 %
	Sugars, other 10.1g
Protein 3.6g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 161

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