Braised Cabbage & Pork

     Cabbage is an underrated, underutilized vegetable.  High in vitamins, phytonutrients, & antioxidants (read: really healthy shit), it’s also a good source of fiber, which is lacking in the diet of most ‘muricans.  Cabbage is low in calories and, thankfully, quite inexpensive.  Often, large heads are for sale, which may be challenging to new cooks not knowing what to do with all that greenery.  However, cabbage is versatile; I could (and probably will) do 10 posts on slaw alone.  I think some of the common aversion to cabbage comes from the last generation’s tendency to overcook all their brassicas, rendering them squishy and releasing smelly sulfides.  It’s a food-crime akin to ordering a porterhouse steak well-done.

     I’m sharing this recipe mostly for its warm, hearty flavors that shake off the first chills of the season.  The apples and cabbage make it perfect for those in this region who try to eat fresh and locally.  And another great thing about cabbage, it pairs well with pork.  For the carb-aholics out there, I imagine this dish would go nicely over some wide egg noodles.  Serving this “rustic” style means I chop, rather than dice the veggies.  Also, remember: the brown bits (called “fond”: French for “base” or “foundation”) that form when frying meat and veggies in oil = flavor-town.  You can either make this in a cast iron or enamelware Dutch oven, or in a crock pot.  If using a crock-pot, just transfer everything to the crock between adding the cider and chicken broth.

  Braised Cabbage & Pork

   Serves 3-4

• ~2 lb Pork Loin (or pretty much any other cut of pork)
• Salt & Pepper
• Ground Coriander
• Paprika
• 2 Tbsp Cooking Oil of your choice
• ½ Large Onion, chopped
• 4 Cloves Garlic, chopped
• 3 Large Carrots, chopped
• 2-4 Red Potatoes, chopped
• 1 Apple (any variety), chopped
• Small Head Cabbage, outer leaves & stem removed, cut into 1/8ths
• 12 oz Dry Cider
• 1 Cup Chicken Broth
• 1 Bay Leaf
• 1 ½ Tbsp Apple Cider Vinegar

   Directions:

1. Preheat oven to 250°
2. Rub pork with spices.  Cover in as much or as little as you'd like.
3. Heat oil in large Dutch oven (or large pan if using crock-pot) over med-high flame, and sear meat on all sides until golden-brown.
4. Remove meat, add onion & garlic.  Sauté ~5 mins.
5. Add veggies & apple.  Keep up heat & Sauté for another 10 mins.
6. Add cider, then broth, bay leaf, & vinegar (before the cider, I added a splash of Laird’s Applejack, an apple brandy from NJ).
7. Return meat to pot, cover and move to oven.
8. Optional: if you love autumn and have 9999 apples, add a layer of sliced apples and ginger now.
9. Let cook for 2 hours, uncover & cook another hour.
10. Add salt and/or pepper to taste.