Recipe by akcooker
Originally from my mother-in-law and based on a New England dish. I've modified it over the years to fit my family's taste. The amount of vegetables can certainly be varied according to your own preference.
Top Review by Tiomarrano
I tried this...it is really delicious...I didn't use olive oil and I added diced onion, and used "herbs of provence" instead of thyme only and I used regular chicken bouillon granulated form of it and left out any salting because of the bouillon having salt in it........It came out very nice...great recipe...thanks for sharing it.
- 2 lbs pork sirloin roast or 2 lbs roast
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon instant garlic (not garlic salt) or 1 teaspoon garlic powder (not garlic salt)
- 1⁄4 cup dry white wine (or water)
- 32 ounces low sodium chicken broth
- 6 medium potatoes, peeled and cut in half
- 6 medium carrots, peeled and cut in half
- 2 large onions, peeled and cut in half
- 1 medium head of cabbage, cored
Directions See How It's Made
- Cut pork into 2 or 3 large chunks and trim extra fat. In large stock pot, saute pork in olive oil until browned on all sides. Sprinkle pork with thyme and garlic; remove to plate.
- Deglaze pan with white wine, stirring to bring up browned bits; return pork to pot.
- Add all other ingredients except cabbage. Bring to a boil; lower heat, cover and keep on low boil for about 2 hours or until pork starts to fall apart. This can take longer if pork simmers at a lower temperature. This is a good dish to make on cold winter days; the pork can simmer along for many hours if you'd like to hold it longer.
- About 15 minutes prior to serving, cut cabbage into large shreds; stir into pot. (If it looks like too much, add half now and stir in more after first addition starts to wilt.) Bring to a boil and cook until cabbage wilts and is soft.
- This makes a soupy roast, not a thickened gravy. Serve in large bowls with good bread to sop up the au jus. It's even better the second day.
- This can be made in a crock pot, but needs to be adjusted: use less broth (only a cup or two); transfer everything to a pot when ready to add the cabbage in order to boil it down (hence, "boiled dinner"). You can skip the browning, but the flavor is not as good.