Recipes

Danish Braised Pork Roast

This is a special recipe for me. My Danish mom made this dish for us on Sundays when I was growing up. I remember how I hated the smell of the cabbage cooking, but loved how it tasted.

The cabbage which cooks with the pork slowly develops an incredible flavor that will bring you back for seconds. It's even warmed up better the next day. Use a fattier inexpensive cut of pork witha bone that will not dry out while braising.

My mother used a Danish product called Coulor (sp.) to brown the cabbage. This product is basically a caramelized sugar used as a browning agent. I'm not sure where you can get it (try any Scandinavian specialty store) or what you can substitute, but it's not essential to the recipe, just adds some attractive color. I served this with roasted potatoes, steamed asparagus, and apple sauce.

Reluctant Gourmet’s Tips
1. Use an inexpensive cut of pork with bone.
2. Look for pork that is pale pink with white marbling.
3. When buying cabbage, look for heads that appear heavier than their size with crisp leaves.

• 2- 2 1/2 lb. pork roast with bone
• 1 oz. Butter (1/4 stick)
• 1 head of green cabbage, sliced
• Salt & Pepper
• 1 -2 teaspoons of sugar
• Coulor (if you can find it)

Slice the cabbage and you are ready to go.

In a 6 quart soup or stock pot with a heavy bottom, brown the pork roast in the butter over medium high heat. Make sure to brown all sides including the ends. Reduce the heat to medium-low, add cabbage, sugar, season with salt & pepper, cover and braise for about 1 1/2 hours until the meat reaches an internal temperature of approximately 150º - 165º.

Remove the pork and let it sit on a cutting board for a couple of minutes before slicing. Meanwhile, stir a teaspoon of Coulor (if you have it) to the cabbage.

Plate the cabbage, top with a few slices of pork, add your side dishes and serve. This is an incredible meal that really brings me back to my childhood. It also makes great left overs the next day.

Enjoy