This is the kind of dinner that fills the kitchen with a familiar smell. Pork roasts slowly, cabbage softens at the edges, and the sauce comes together without much attention.
Difficulty
Moderate
Prep Time
20 minutes
Cook Time
55 minutes
Total Time
1 hour 15 minutes
Servings
4 servings
Ingredients
Instructions
- Start with the pork.
- Rub it with 2 tbsp of the olive oil, 1 tsp of the salt, ½ tsp of the pepper, thyme, and marjoram.
- Place it in a roasting dish.
- Add the cabbage around the pork.
- Drizzle with the remaining 1 tbsp olive oil.
- Season the cabbage with ¼ tsp salt and a pinch of the pepper.
- Roast everything together at 180°C / 350°F until the pork is tender and the cabbage is soft with golden edges.
- Remove the pork from the oven.
- Cover loosely and let it rest.
- While the meat rests, make the sauce.
- Melt the butter in a pan.
- Add the onion.
- Cook gently until soft.
- Add the mushrooms.
- Let them release their moisture.
- Pour in the stock.
- Simmer quietly until slightly thickened.
- Season with the remaining ¼ tsp salt and ½ tsp pepper.
- Slice the pork thickly.
- Serve with the roasted cabbage and spoon the mushroom sauce over the top.
Typical Mistakes:
Rushing the roasting dries the pork.
Cutting it too soon lets the juices run away.
Overcooking the cabbage turns it dull instead of sweet.
Also worth trying: Roast Pork Loin with Celeriac Purée, Roasted Carrots, and Dark Beer Sauce, Chicken Parcels with Green Asparagus and Mustard Mushroom Sauce,
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