Poached Pork with White Cabbage
|Lean pork roast||2 Pound (Blade End)|
|Marjoram sprig/Tarragon / thyme||1|
|Caraway seeds||1 Teaspoon|
|Anise seeds||1⁄2 Teaspoon|
|Cabbage||3 Pound, quartered, cored and blanched (1 Large Cabbage)|
|Tomatoes||6 Small, skinned, seeded and coarsely chopped|
Put the meat, seasoned with salt and pepper, into a saucepan.
Add the marjoram, tarragon or thyme, and the caraway seeds and anise seeds tied in a cheesecloth bag.
Pour on boiling water to cover.
When the water returns to a boil, skim, cover the pan, reduce the heat and simmer slowly for two hours, turning the meat occasionally.
After the first hour of cooking, put the blanched cabbage quarters into a second saucepan that will just hold them; add a pinch of caraway seeds, and scoop onto the cabbage one or two ladles of the pork broth taken from the top fatty layer.
Simmer, covered, for 30 minutes.
Then add the tomatoes and a pinch of paprika and cook for 15 minutes more.
When serving, place the cabbage on a round warmed platter and surround it with the sliced meat sprinkled with a little of the cooking broth.