Pork Loin with Braised Cabbage and Caraway (Lombo de porco com repolho)

Time: 2 hr6 servingsapprox. 540 kcal / serving (estimated)approx. 36 g protein / serving

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Method

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Cut the cabbage into 4 wedges and cut out the core.
Boil 4 liters of water with 2 tbsp salt in a pot, add the cabbage and cook for about 10 minutes. Drain and set aside.
Season the pork with salt (the remaining salt) and pepper.
Tie the basil, caraway, fennel and onion in a small mesh bag and put it with the meat in a pot of about 4 liters.
Pour over enough hot water to cover the meat by about 4 cm, and bring to a boil.
Skim off the foam, cover, and cook over low heat for about 1 hour 15 minutes, turning the meat from time to time.
Add the cabbage and cook for 30 minutes.
Add the tomatoes and the paprika, and cook for another 15 minutes.
Pile the cabbage in the middle of a round platter, slice the meat and arrange it around.
Drizzle with a little of the cooking liquid and serve immediately.

Source: Wikibooks – Livro de receitas – Lombo de porco com repolho (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.