Roast Pork with Red Cabbage, Apples and Potatoes

Roast Pork with Red Cabbage, Apples, and Potatoes Recipe from Germany

Region / culture: Germany | Preparation time: 20 minutes | Cooking time: 1 hour 30 minutes | Servings: 6

Introduction

Roast Pork with Red Cabbage, Apples, and Potatoes is a classic dish that combines savory and sweet flavors for a delicious and satisfying meal. The tender pork loin is roasted to perfection and paired with the tangy red cabbage, sweet apples, and hearty potatoes. This recipe is perfect for a cozy family dinner or a special occasion.

History

This recipe has its roots in traditional German cuisine, where pork, cabbage, and apples are commonly used ingredients. The combination of flavors and textures in this dish has been enjoyed for generations, making it a timeless favorite.

Ingredients

2 tbsp vegetable oil
3 lb (1.36 kg) boneless pork loin
1 medium yellow onion, finely chopped
4 cups thinly sliced red cabbage
2 lb (907 g) small new potatoes, peeled and quartered
3 medium tart green apples, peeled, cored, and thinly sliced
2 tbsp dark brown sugar
1 tsp salt
0.25 tsp black pepper
1 cup white wine
1 tbsp red wine vinegar

How to prepare

Preheat the oven to 375°F (191°C).
In an 8 qt (7.57 liter) flameproof casserole, heat the oil over moderate heat for 1 minute.
Add the pork and brown it on all sides.
Remove the pork and set it aside.
Add the onion to the casserole and sauté it, stirring occasionally for 5 minutes.
Stir in the cabbage, potatoes, apples, sugar, salt, pepper, wine, and vinegar.
Bring the mixture to a simmer, then return the pork to the casserole.
Transfer the casserole to the oven and bake it uncovered for 1.5 hours.

Variations

You can substitute the pork loin with pork shoulder or pork chops for a different texture and flavor.
Add a splash of apple cider vinegar or apple juice for a sweeter and tangier sauce.
Experiment with different herbs and spices such as cinnamon, cloves, or nutmeg for a unique twist on the classic recipe.

Cooking Tips & Tricks

Make sure to brown the pork loin on all sides before adding it to the casserole. This will help seal in the juices and create a flavorful crust.

- Be sure to slice the cabbage, potatoes, and apples thinly to ensure even cooking.

- For extra flavor, you can add herbs such as thyme, rosemary, or sage to the dish before baking.

- To prevent the pork from drying out, baste it with the cooking liquid every 30 minutes while it bakes.

Serving Suggestions

Serve the Roast Pork with Red Cabbage, Apples, and Potatoes with a side of crusty bread or a simple green salad for a complete meal. Pair it with a glass of white wine or apple cider for a delightful dining experience.

Cooking Techniques

Roasting the pork loin in the oven allows it to cook evenly and develop a crispy exterior while remaining tender and juicy on the inside.

- Braising the cabbage, potatoes, and apples with the pork creates a flavorful and aromatic dish that is perfect for a comforting meal.

Ingredient Substitutions

If you don't have red cabbage, you can use green cabbage or Brussels sprouts as a substitute.

- Feel free to use any type of apple you prefer, such as Granny Smith, Honeycrisp, or Gala.

- Instead of white wine, you can use chicken or vegetable broth for a non-alcoholic version of the dish.

Make Ahead Tips

You can prepare the Roast Pork with Red Cabbage, Apples, and Potatoes ahead of time by assembling the casserole and refrigerating it overnight. Simply bake it in the oven when you are ready to serve for a convenient and stress-free meal.

Presentation Ideas

Serve the Roast Pork with Red Cabbage, Apples, and Potatoes in a large serving dish or individual plates for an elegant presentation. Garnish with fresh herbs such as parsley or thyme for a pop of color and flavor.

Pairing Recommendations

This dish pairs well with a variety of side dishes such as mashed potatoes, roasted vegetables, or a simple green salad. For a complete meal, serve it with a glass of white wine, apple cider, or sparkling water.

Storage and Reheating Instructions

Store any leftovers of the Roast Pork with Red Cabbage, Apples, and Potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

450

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 6g

- Sugars: 15g

Fats

- Total Fat: 18g

- Saturated Fat: 5g

- Trans Fat: 0g

Proteins

- Protein: 35g

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 60% DV

- Calcium: 8% DV

- Iron: 20% DV

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

This dish is a balanced meal that provides a good source of protein, fiber, and essential vitamins and minerals. It is relatively low in calories and fats, making it a healthy option for a satisfying dinner.

Summary

Roast Pork with Red Cabbage, Apples, and Potatoes is a delicious and comforting dish that is perfect for a cozy family dinner or a special occasion. The tender pork loin is roasted to perfection and paired with the tangy red cabbage, sweet apples, and hearty potatoes for a satisfying meal that is sure to impress. Enjoy this classic recipe with your loved ones for a memorable dining experience.

How did I get this recipe?

I have a clear memory of the first time I discovered this recipe for Roast Pork with Red Cabbage, Apples, and Potatoes. It was during my travels through Germany many years ago. I had always been a lover of traditional German cuisine, and I was eager to learn as much as I could about their cooking techniques and flavors.

I stumbled upon a quaint little inn in the Bavarian countryside, where I was welcomed with open arms by the owner, a kind old woman named Frau Schmidt. She took me under her wing and taught me the secrets of her family's generations-old recipes.

One evening, Frau Schmidt invited me to join her in the kitchen as she prepared a traditional Sunday roast for her family. The aroma of roasting pork filled the air, mingling with the sweet scent of apples and the tangy tang of red cabbage. I watched in awe as she expertly seasoned the meat, sautéed the apples and cabbage, and roasted the potatoes to perfection.

As we sat down to enjoy the meal, I took my first bite of the tender, juicy pork, the flavorful cabbage, and the crispy potatoes. It was a taste sensation unlike anything I had experienced before. I knew then and there that I had to learn how to make this dish for myself.

Over the next few days, Frau Schmidt patiently guided me through the process of preparing Roast Pork with Red Cabbage, Apples, and Potatoes. She shared with me her tips and tricks, her family's special seasoning blend, and the importance of cooking with love and care.

I returned home with a notebook filled with Frau Schmidt's recipes, including the one for the unforgettable roast pork dish. I practiced making it over and over again, tweaking and adjusting the ingredients until I had perfected it to my own taste.

Years passed, and I continued to refine the recipe, adding my own personal touches and variations. I shared it with friends and family, who raved about its deliciousness and begged me for the recipe. It became a staple at our family gatherings and holiday feasts, a dish that brought everyone together around the table.

As I grew older, I began to pass down the recipe to my own grandchildren, just as Frau Schmidt had done with me all those years ago. I taught them the importance of using fresh, quality ingredients, of taking the time to properly season and cook the meat, and of infusing every dish with love and care.

Now, whenever I make Roast Pork with Red Cabbage, Apples, and Potatoes, I think back to that fateful day in Germany when I first discovered the recipe. I remember the warm kitchen, the laughter of Frau Schmidt's family, and the delicious flavors that filled the air.

This dish is more than just a recipe to me - it is a connection to my past, a reminder of the wonderful people and places I have encountered on my culinary journey. And every time I sit down to enjoy a plate of Roast Pork with Red Cabbage, Apples, and Potatoes, I am transported back to that moment of discovery, gratitude, and joy.