Prep time
25 MIN
Total time
2 H 25 MIN
Serves
8

Ingredients

Directions

  1. Rub roast on all sides with rosemary, thyme and black pepper.
  2. Warm oil in a large dutch oven or large heavy bottom skillet over medium heat and brown pork roast all over, about 10 minutes.
  3. Remove roast from dutch oven or skillet and set aside. Return now empty dutch oven or skillet to heat and melt butter. Add onion and cabbage and sauté until beginning to soften then add cider vinegar, broth and brown sugar. Stir to combine. Cook on medium heat for 5 minutes.
  4. Bring cabbage mixture to a simmer and sprinkle with allspice, cloves and cinnamon.
  5. If not using a dutch oven, transfer cabbage mixture to a roasting pan.
  6. Place pork roast on top of cabbage, cover roast with sliced apples and place the remaining apples around roast. Cover and bake at 350°F (175°C) for approx. 2 hours or until an internal thermometer inserted into the roast reads 145°F (65°C) degrees. Remove roast and rest covered with foil for 15 minutes.
  7. Transfer cabbage mixture to a serving platter and place sliced roast over top, ladle roasting juices over entire dish.

Recipe Made With

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken   Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

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Reviews

  • Very nice

    I substituted rutabaga for cabbage but it did not take away from the flavour. The meat was juicy and the cinnamon apple perfect with the meat. During cooking time I realized the recipe did not call for salt but at the end it did't need any. I served it with sliced potatoes herbed and salted and baked in the oven until the edges were crispy. It was a very nice experiment with this recipe.

    Andrea S. | July 16, 2017

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