Casserole-Roasted Pork with Cabbage (Roti de Porc aux Choux)

 

Recipe adapted from Mastering the Art of French Cooking

  

Ingredients

For the Marinade:

• 3 teaspoons kosher salt
  
• Heaping ¼ teaspoon ground pepper
  
• ¾ teaspoon poultry seasoning
  
• Heaping ¼ teaspoon ground bay leaf
  
• 3 pinches allspice
  

For the Pork:

• 3 lb. bone-in rib-end roast, previously marinated
  
• 3 tablespoons canola oil
  
• 1 yellow onion, sliced
  
• 1 carrot, sliced
  
• 2 cloves garlic, unpeeled
  
• ½ bay leaf
  
• ¼ teaspoon ground thyme
  
• 1 lb. cabbage, cut into ½ - inch slices
  
• ½ teaspoon caraway seeds
  
• ½ cup dry white wine
  
• Kosher salt
  
• Black pepper
  

Directions

1. Mix all the ingredients together for the marinade. Rub into the pork and place in a large bowl. Cover and marinade overnight. Before cooking, scrape off any of the salt rub with a knife and pat meat dry.
   
2. Preheat the oven to 325 degrees. Heat canola oil in a large dutch oven over medium-high heat. Brown the pork on all sides, about 10 minutes total. Place on a plate and set aside.
   
3. Reduce heat to low. Add the onion, carrot, garlic, bay leaf, and thyme. Cover and cook slowly for 5 minutes. Place the meat back in the casserole, along with any accumulated juices. Cover and heat until the meat begins to sizzle. Place in the lower third of the oven and cook 1 hour, basting with juices from the casserole after 30 minutes.
   
4. Meanwhile, prepare the cabbage. Bring a large pot of salted water to a boil. Drop the cabbage leaves in and cook for 2 minutes. Drain the cabbage into a colander and rinse with cold water. After pork has cooked 1 hour, add the cabbage, caraway seeds, ½ teaspoon kosher salt, and ¼ teaspoon pepper to the pot. Baste the leaves with pork juices, bring to a simmer, and return the casserole to the oven. Cook for an additional 45 minutes to 1 hour, basting the pork and cabbage several times.
   
5. Remove pork to a plate and cover with aluminum foil. Let rest for 15 minutes. Meanwhile add ½ cup of white wine to the cabbage. Bring to a boil, reduce heat, and simmer for 10 minutes. Slice pork and serve cabbage alongside pork. Serves 6.

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