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Pork and cabbage: A delicious winter combination By Kady Guyton
As winter gives us one last shake of the fist, I received a request to come up with something interesting to do with cabbage. Cabbage is not in my top ten of favorite vegetables and it wasn't until I started eating Chinese food extensively, that I began to appreciate this humble winter vegetable. Cabbage is easy to grow and store, which is why it is abundant all year round, but it's prime time is right now. A member of the Crucifera family, it's related to kale, broccoli, collard greens and Brussels sprouts. It is high in fiber, vitamin C and vitamin K; and really, who can't use more of all three? Part of my challenge was to find a preparation of cabbage that didn't involve coleslaw, was hot and that I would like. Because cabbage is so cheap, it was a staple of my elementary school cafeteria. We were regularly treated to a dish that involved cabbage leaves filled with ground beef and steamed. Between the odor and the presentation, I imagine that an entire generation of school kids was put off cabbage for life due to that one lunch item. So with that in mind, the hunt began. Corned beef and cabbage is classic, but I was looking for something a little lighter. Roasting vegetables with meat is always delicious - plus it can be made as simple or elaborate as you want. A sale on pork roast clinched the deal. To me, uncured pork is one of the most neutral tasting meats around - which is why I love it. Low in fat, it can handle the same seasonings that work on beef, or lighter flavors that are typically used only on fish or chicken breasts. For this dish, I made a glaze with dijon mustard and honey, plus freshly ground black pepper and a little dried thyme. This dish is very good with mashed potatoes, or for one-pot cooking, quarter them and toss in with the roast. They will soak up the pork juices and be delicious. Bon Apetite and remember to eat your greens. Honey Dijon Pork Roast 3 pounds pork roast 1. Preheat oven to 300 degrees F (150 degrees C). 2. Salt and pepper pork roast on all sides. 3. Arrange cabbage and carrots in the bottom of a baking dish. Place roast on top. 4. Combine honey, mustard, pepper, thyme, and salt in small bowl; mix until well blended. Brush mixture over roast, tent with aluminum foil. 5. Bake roast in preheated oven for one hour. Remove roast from oven and flip in pan. Brush remaining honey sauce over roast. Return to oven and continue baking for 45 minutes to an hour or until internal temperature reaches 170 degrees F (75 degrees C). let stand for 15 minutes before slicing. |
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