So one of the things I’ve been reading over the past few months is Julia Child’s, “Mastering the Art of French Cooking”. I would recommend this book to anyone. I have the 50th anniversary edition, which you can find in my store. It gives you soooo many tips on how to cook and how to do it the right way. I’ve been working through some of her recipes and I’ve begun to use what I’ve learned to try to build off of it, to make my own creations. I’ve tried a few of her different recipes for pork and they have always turned out amazing. The meat is so tender and flavourful. This is not her true recipe, however, it is similar. Here I’ve taken a pork roast and transformed it into something just as great. I decided which spices and which technique to use. She does say to remove the marinade from the pork before cooking but I’ve kept it in to create a juice for my red cabbage to sit in. It turned out to be one of the best pork recipes I’ve ever had. The cabbage absolutely compliments the pork.
There was one lesson that I learned when making this recipe though. You will probably noticed my red cabbage lost some of its distinct colour. This didn’t have an impact on the taste but at a later point in time I decided to try one of Julia’s recipes for red cabbage. I learned that the red cabbage among other red vegetables loose their colour when they are not cooked with something acidic. You can see below that after boiling my red cabbage it became sort of a bluish cabbage. I would suggest adding some wine, lemon juice or vinegar when boiling the cabbage to prevent the loss of colour. I only decided to boil the cabbage because I ended up having to wait for my boyfriend to arrive with it. It was quicker to do a boil than braising it in the oven for the entire time. I would have needed approximately 3 hours to cook the cabbage. So next time I do a pork roast with cabbage, I will use my lessons learned, in addition to doing the full 3 hours for the cabbage.