Oven Braised Pork Roast with Red Cabbage and Leek


Oven Braised Pork Roast with Red Cabbage and Leek
Oven Braised Pork Roast with Red Cabbage and Leek

Oven Braised Pork Roast with Red Cabbage and Leek



4 tsp paprika, divided

2 tsp dried thyme, divided

1½ tsp salt, divided

1½ tsp black pepper, divided

1 tsp dried sage

2 tbsp olive oil

1 pork roast (2 lbs)

1 small red cabbage, quartered and sliced (1 lb / 6 cups)

1 leek, cleaned and sliced (¾ lb / 6 cups)

1 large carrot, julienned (5 oz)

1½ cups beef broth

1 tbsp tomato paste


Preheat oven to 350℉. Heat olive oil in a skillet over medium-high heat.

Combine 2 teaspoons paprika, 1 teaspoon thyme, 1 teaspoon salt, 1 teaspoon pepper, and sage in a small bowl. Dry pork roast using paper towels and rub with spice mixture. Add pork to hot oil and brown on all sides. Remove pork from the pan and place in a 10”x13” baking pan.

Arrange cabbage, leek and carrot around pork roast in the pan. Combine remaining spices, beef broth and tomato paste, pour evenly over vegetables.

Cover pan with aluminum foil and cook in the oven for 1½ hours or until pork reaches an internal temp of 145℉. Allow pork roast to rest for 5 minutes before slicing.


4 servings, 300 calories per serving

Hack: Leftovers can be stored in the refrigerator for up to 5 days or frozen in tightly sealed containers for up to 3 months.

Hack:  Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need.  They’ll wrap the leftover pieces and put them back on the shelf for sale.  If you find that you have leftover cabbage, use it to make this tasty Roasted Red Cabbage with Shrimp or colorful and creamy broccoli coleslaw!



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10 Replies to “Oven Braised Pork Roast with Red Cabbage and Leek”

  1. Thank you fo this. I will be trying this one out tomorrow so that I am actually able to have something good to eat since I work from home and have the chance to cook my own food rather than go out and try to buy lunch for myself. Thank you so much for this, I will continue to surf your website for more recipes 

    1. I appreciate your support.  Although I don’t work from home, I do work in someone else’s house as a nanny so I can cook all of my own food as well.  It’s exciting to know that we can make all the same things we used to have to get at a restaurant, isn’t it?

  2. I love how simple and concise this recipe, and in general your site, is displayed! Everything is very clean and easy on the eyes, you find the information you’re looking for immediately, and the instructions in the recipes is easy to follow. This meal looks good, I’m trying to expand my diet and use things like thyme and leeks. I look forward to trying this one.

  3. I am reading this right before lunch, and it is making my mouth water. It is fun to try new recipes.
    I did not know that the produce clerk would cut a cabbage head in half and only sell half at a time. I want to try the Broccoli Coleslaw. This site has a delicious collection of recipes.

  4. This sounds delicious. I love pork loins but many times they turn out dry. I definitely will try this recipe. If it’s braised, I’m sure it will be tender and moist. Pork is not a fan of my families but I think this recipe will make it delightful! Thanks for sharing.

    1. Cooking meat with other ingredients gives it a nice change of flavor.  Please let me know if your family liked it this way!

  5. Yet another brilliant recipe Cynthia.

    I love this one because it will give my family their full Sunday dinner all in one pot, except for the potatoes.

    Its good that it will all be prepared early, so that it has an hour and a half to roast.  So there will be no rushing to get all done at once at the last minute.  I think that this will give me some time to myself just before dinner.  The rest of them will think that I’ve taken a night off.  Oh I can’t wait to see their faces.

    But the wonderful aromas coming from the kitchen will give it away!

    1. I also love the long cooking one-pot meals so I can relax before dinner!  As for the potatoes, go ahead and toss in some baby potatoes!  I’m surprised that I didn’t think to add them.  Thanks for the idea!

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