Herb-Infused Cabbage-Wrapped Pork Roast
Indulge in the ultimate flavor experience with this Herb-Infused Cabbage-Wrapped Pork Roast. This dish combines a succulent boneless pork loin roast nestled within tender cabbage leaves that not only protect it during cooking but also infuse it with incredible moisture and flavor. The method of wrapping the roast creates a tender, juicy centerpiece that is bound to impress at any gathering. As a bonus, the cabbage becomes a harmonious side dish that complements the roast beautifully. Serve with the rich pan juices for an unforgettable meal that will keep friends and family talking long after the last bite!
6-8
Servings
N/A
Calories
8
Ingredients
Ingredients
Boneless pork loin roast
3 lb (Trimmed of excess fat)
Large head of cabbage
1 (Outer leaves removed)
Green onions
1 bunch (Root ends trimmed; separated into individual leaves)
Dried thyme
½ teaspoon (Ground)
Black pepper
¼ teaspoon (Freshly coarse ground)
Salt
1 teaspoon (Divided)
Chicken bouillon
2 cups (Liquid form)
Water
3 qts (For boiling)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Remove 6-8 outer leaves from the cabbage, cutting out the thick rib from the center of each leaf for better pliability.
3
In a large pot, bring 3 quarts of water to a boil. Blanch the cabbage leaves in boiling water for 3-5 minutes until they are tender and pliable. Use tongs to transfer the leaves to a colander and set aside.
4
Add the trimmed green onions to the boiling water and blanch for about 10 seconds. Remove and drain them, patting dry with a paper towel.
5
In a small bowl, combine the dried thyme, black pepper, and 1 teaspoon of salt. Rub this mixture thoroughly into the boneless pork loin roast, ensuring even coverage.
6
Carefully wrap the seasoned pork roast in the wilted cabbage leaves, making sure it is fully encased.
7
Use the green onion leaves to tie the cabbage leaves securely around the roast. If necessary, use additional kitchen string for support.
8
Place the wrapped roast in a roasting pan and pour in the chicken bouillon.
9
Roast in the preheated oven for 1 hour, basting with the flavorful bouillon juices every 20 minutes.
10
Once cooked, remove the roast from the oven and let it rest for at least 10 minutes before unwrapping.
11
Gently remove the cabbage leaves and green onions from the roast; you can either discard them or chop them coarsely to serve alongside the roast.
12
Slice the roast and plate it, drizzling with the strained pan juices for added flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Cabbage-Wrapped Pork Roast?
It is a succulent dish where a boneless pork loin roast is wrapped in tender cabbage leaves to preserve moisture and infuse flavor during the roasting process.
What cut of meat is best for this recipe?
A 3 lb boneless pork loin roast, trimmed of excess fat, is recommended for this recipe.
How many people does this recipe serve?
This recipe yields approximately 6 to 8 servings.
At what temperature should the oven be set?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
How do I prepare the cabbage leaves for wrapping?
Remove 6 to 8 outer leaves and cut out the thick rib from the center of each leaf to make them more pliable.
How long should the cabbage leaves be blanched?
Blanch the cabbage leaves in boiling water for 3 to 5 minutes until they are tender.
Why should I blanch the green onions?
Blanching the green onions for about 10 seconds makes them flexible enough to use as ties for the cabbage leaves.
What herbs are used in the seasoning rub?
The roast is seasoned with dried ground thyme, black pepper, and salt.
How do I secure the cabbage around the roast?
Use the blanched green onion leaves to tie the cabbage leaves securely. You can also use kitchen string if additional support is needed.
What liquid is used in the roasting pan?
Two cups of chicken bouillon are poured into the roasting pan to provide moisture and flavor.
How long does the pork roast need to cook?
The roast should be cooked for 1 hour in the preheated oven.
How often should I baste the roast?
Baste the roast with the bouillon juices every 20 minutes while it is in the oven.
Is it necessary to let the roast rest after cooking?
Yes, let the roast rest for at least 10 minutes before unwrapping and slicing to allow the juices to redistribute.
Can I eat the cabbage leaves used to wrap the roast?
Yes, you can chop the cabbage leaves and green onions and serve them alongside the pork as a side dish.
What should I do with the remaining pan juices?
Strain the pan juices and drizzle them over the sliced roast for extra flavor.
What is the purpose of wrapping the meat in cabbage?
The cabbage leaves protect the meat from drying out and infuse it with moisture and subtle flavor.
How much water is needed for blanching?
You will need 3 quarts of water to boil the cabbage and green onions.
Should the pork be seasoned before or after wrapping?
The pork should be rubbed thoroughly with the spice mixture before being wrapped in the cabbage leaves.
What kind of pepper should I use?
Freshly coarse ground black pepper is recommended for the best flavor.
How do I handle the cabbage ribs?
The thick center rib should be cut out and discarded to ensure the leaves can wrap easily around the roast.
Can I substitute the chicken bouillon?
While chicken bouillon is recommended, you could use vegetable bouillon or chicken stock as an alternative.
How do I slice the roast for serving?
Unwrap the roast first, then slice it into even pieces and plate it before adding the pan juices.
Is this dish considered a complete meal?
Yes, because the cabbage serves as a built-in side dish, though you can add other sides if desired.
How many green onions are required?
The recipe calls for one bunch of green onions, with root ends trimmed.
What is the total ingredient count for this recipe?
There are 8 primary ingredients including seasonings and liquids.
Can I use fresh thyme instead of dried?
Yes, though you may need to increase the amount slightly as dried herbs are more concentrated.
What is the best way to dry the blanched onions?
Pat them dry with a paper towel after draining them.
What type of roasting pan should I use?
Any standard roasting pan large enough to hold the roast and the liquid will work.
Is the salt amount specific?
The recipe uses 1 teaspoon of salt, which is divided between the rub and the cooking process.
What makes this an 'easy recipe' tag?
Despite the impressive presentation, the steps involve simple techniques like blanching, rubbing spices, and roasting.