For a truly special occasion, a whole pork loin roast cooked with cabbage in fragrant stock. It helps to have a meat thermometer for this one but it's not essential. For a real flavour experience, substitute sauerkraut for the cabbage!
Because of time constraints, I applied the rub to the pork just before cooking. To ease preparations, I skipped all the steps about sauteing a little at a time - I just put all the veggies into a big roasting pan and sauteed them all at once until the cabbage had wilted,then put the roast (unbrowned) on top of the veggies and slid it into the oven. It was awesome - I'll definitely make this again. - 30 Oct 2006 (Review from Allrecipes USA and Canada)
This was good, and definately worth trying, but when I make this again I will reduce the amounts black pepper and caraway seeds, it was a bit spicy for my family as is. I think with those revisions it will be delish! - 10 Nov 2001 (Review from Allrecipes USA and Canada)
very good recipe- my family does not like me to cook with beer so I used apple juice instead (good results). I used beef stock in place of the broth (more flavor, less salt). I cut the cabbage in chunks instead of shredding it (my wife's preference)and I just quartered some potatoes and cooked them with the roast. I sliced the meat and served it atop the vegetables - pleasing to the eye and delicious - 29 Nov 2006 (Review from Allrecipes USA and Canada)