Pork Roast with Red Cabbage
Yield
servingsPrep
15 minCook
Ready
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
pork loin roast
|
|
| 1 | medium head |
red cabbage
shredded |
*
|
| 1 | x |
lemon juice
or vinegar |
*
|
| 1 | pinch |
sugar
|
*
|
| 1 | each |
onions
sliced |
|
| 1 | each |
apples
sliced |
|
| 1 | each |
bay leaves
|
*
|
| ¼ | cup |
red wine
|
*
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
pork loin roast
|
|
| 1 | medium head |
red cabbage
shredded |
*
|
| 1 | x |
lemon juice
or vinegar |
*
|
| 1 | pinch |
sugar
|
*
|
| 1 | each |
onions
sliced |
|
| 1 | each |
apples
sliced |
|
| 1 | each |
bay leaves
|
*
|
| 59 | ml |
red wine
|
*
|
| 1 | x |
salt
|
*
|
Directions
Soak clay pot for 15 minutes.
If the bottom of your pot is glazed, spray it with non-stick spray and soak the top for 15 minutes.
Put the cabbage in the bottom of the pot, salt, add lemon juice or vinegar to taste, then the sugar, onion, apple and the wine.
Place seasoned pork roast on the ingredients.
Cover and put into COLD oven, turn temperature to 425 degrees F.
Bake for 2½ hours.
