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Poached Pork with White Cabbage

Meat.World's picture
  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
  Paprika To Taste
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
180 Minutes
Ready In: 
200 Minutes

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 170 Calories from Fat 47

% Daily Value*

Total Fat 5 g8.1%

Saturated Fat 1.8 g8.8%

Trans Fat 0 g

Cholesterol 61.7 mg20.6%

Sodium 116.9 mg4.9%

Total Carbohydrates 10 g3.5%

Dietary Fiber 4.3 g17.3%

Sugars 5.8 g

Protein 21 g41.9%

Vitamin A 13% Vitamin C 96.3%

Calcium 7.1% Iron 10.6%

*Based on a 2000 Calorie diet

Poached Pork With White Cabbage Recipe