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grandma's cabbage-wrapped pork roast

(3 ratings)
PApride avatar
Recipe by
Norma DeRemer
@PApride
York, PA

My Aunt Grace's mother was from Germany and made this for the family when we went to visit her in Detroit. I was very young and called her Grandma. The family loved it. I have added the rest of the cabbage (torn up pieces) and added cut potatoes in cubes into another pan with a little olive oil, salt and pepper and drizzled with a little vinegar and baked along with the pork roast. MMMMMMgood!

(3 ratings)
yield 12 serving(s)
prep time 10 Min
cook time 1 Hr

Ingredients For grandma's cabbage-wrapped pork roast

  • 1 lg
    head green cabbage (3 pounds)
  • 1 bunch
    green onions
  • 1 Tbsp
    finely chopped fresh thyme leaves or 1/2 teaspoon of dried thyme
  • 1/4 tsp
    pepper or fresh ground black pepper
  • 1 1/2 tsp
    salt
  • 1
    boneless pork loin roast ( 3 pounds ), timmed
  • 1
    cube or envelope chicken flavor bouillon dissolved in 2 cups of hot water
  • 8 md
    red potatoes, cubed with skin on
  • torn pieces of the rest of the cabbage
  • 1 Tbsp
    vegeable oil
  • 1 tsp
    caraway seeds, crushed
  • 2 tsp
    cornstarch
  • 2 Tbsp
    water

How To Make grandma's cabbage-wrapped pork roast

  • 1
    Remove six large outer leaves from cabbage; trim touch ribs from leaves. Reserve remaining cabbage.
  • 2
    Cut off root ends of green onions.
  • 3
    In a 5-quart dutch oven or saucepan, hea three quarts water to boiling over high heat.
  • 4
    Add cabbage leaves and cook, pressing leaves under water with tongs or large spoon until leaves are pliable, (3 to 5 minutes).
  • 5
    Using a slotted spoon, transfer leaves to colander to drain.
  • 6
    Add green onions to boiling water; blanch until just wilted, (10 seconds). Drain and pat dry with paper towels.
  • 7
    Preheat oven to 350.
  • 8
    In a cup or small bowl, mix thyme, black pepper and 1 teaspoon of salt. Rub thyme mixture on pork roast.
  • 9
    Wrap roast in wilted cabbage leaves; secure leaves with blanched green onions ( you will probably have to tie 2 green onions leaves together so strand is long enough to wrap around the roast ).
  • 10
    Place pork loin in a 14 X 10 roasting pan. Place potatoes and rest of cabbage around roast.
  • 11
    Pour bouillon mixture into pan.
  • 12
    Roast pork, basting occasionally with pan juice, until meat thermometer inserted in center registers 155, about 1 hour ( intenal temperature will rise to about 160 upon standing after removing from oven ).
  • 13
    Place pork loin on a large serving platter and using a slotted spoon remove potatoes and cabbage and place around roast. Slice pork and serve hot with cabbage and potatoes.
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