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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.
- 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
- 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.