Roast Pork with Braised Cabbage
A one-pan roast pork with braised cabbage recipe that is so easy to make. You’re going to love this one!
This roast pork recipe is exactly what you need for a comfy but simple Sunday dinner. It’s hearty but is brightened by oranges. The ingredients are prepped and then cooked in one roasting pan in the oven, thus reducing the amount of time you have to spend in the kitchen.
To make this roast pork you mix together some seasonings and rub them all over a pork rib roast or small pork butt. Then into a roasting pan you put shredded red cabbage, onion, oranges and some Canadian back bacon. Mix it up. Put the pork roast on top and cook until the roast is to the desired temperature, stirring the cabbage occasionally.
The braising cabbage picks up all the pork juices as it softens and wilts down. You end up with a perfect roast pork dinner and a side dish all in one pan.
If you’re a pork-lover (like me!) you’ve also gotta try this pork chop recipe I have. It’s for a big broiled pork chop with berry cilantro glaze . Meatiness galore!
And now, here’s the recipe for the One-Pan Roast Pork with Braised Red Cabbage:
One-Pan Roast Pork with Braised Cabbage
- 2 garlic cloves, minced
- 2 ½ tsp fennel seeds, crushed
- 2 tbsp chopped fresh sage (8-10 leaves) or 1 tbsp dried
- 2 tbsp chopped parsley
- coarse black pepper
- 2 Tbsp olive oil, divided
- 3-4 lb. pork rib roast or butt
- 3-4 lb. red cabbage, cored and then thinly sliced
- 1 medium sweet onion, thinly sliced
- 4 small oranges, segmented
- ¼ cup orange juice
- 2 tbsp brown sugar
- 5 ounces Canadian back bacon, sliced into thin strips
- Preheat the oven to 350F.
- In a small bowl combine the garlic, fennel seeds, sage, parsley and 1 tsp each of salt and pepper and 1 tablespoon of the olive oil. Rub it all over the pork roast.
- Into a large roasting pan combine the red cabbage, onion, orange segments, orange juice, brown sugar and Canadian bacon.
- Transfer the pork roast from the plate onto the bed of cabbage, skin side up. Roast until a meat thermometer inserted in thickest part of roast (not touching bone) is at 155F (it will rise to 160F upon standing afterward), approximately 25-30 minutes per pound of roast. Stir the cabbage mixture once or twice throughout the cooking time.
- Remove the roast to a carving board to rest for at least 10 minutes. Put the roaster of cabbage back into the oven to stay warm. Serve slices of roast topped with the orange-braised cabbage.