Grilled Rack of Pork With Cabbage

  5.0 – 2 reviews  • Grilling
Level: Intermediate
Total: 2 hr 45 min
Prep: 1 hr 15 min
Cook: 1 hr 30 min
Yield: 8 servings
Level: Intermediate
Total: 2 hr 45 min
Prep: 1 hr 15 min
Cook: 1 hr 30 min
Yield: 8 servings

Ingredients

  1. 1 6-pound center-cut rack of pork (not frenched)
  2. Kosher salt
  3. 1 1/2 cups julienned carrots
  4. 1 1/2cups julienned peeled celery root
  5. 3/4 cup white wine vinegar
  6. 3 cloves garlic, smashed
  7. 1 jalapeno pepper, halved lengthwise
  8. 1 bay leaf
  9. 1 sprig fresh dill
  10. 1 tablespoon sugar
  11. 4 tablespoons extra-virgin olive oil
  12. 1 onion, finely chopped
  13. 1 small head green cabbage (about 2 pounds), shredded
  14. 1 cup hard cider
  15. 1 teaspoon whole-grain mustard

Instructions

  1. Start a day ahead: Season the pork liberally with salt, cover and refrigerate overnight.
  2. Make the pickled vegetables a day ahead, too: Bring a pot of salted water to a boil. Add the carrots and celery root and cook until just wilted, about 1 minute. Drain and run under cold water. Bring the vinegar, garlic, jalapeno, bay leaf, dill, sugar, 1 tablespoon salt and 3/4 cup water to a boil in a saucepan. Remove from the heat and add the carrots and celery root. Let cool, then transfer the vegetables and liquid to a container and refrigerate overnight.
  3. The next day, make the cabbage: Heat 2 tablespoons olive oil in a pot over medium-high heat. Add the onion and 1/2 teaspoon salt; cook, stirring, until softened, 5 minutes. Add the cabbage and cider and cook, stirring, until the cabbage is crisp-tender, 10 to 15 minutes.
  4. Drain the pickled carrots and celery root; discard the garlic, jalapeno, bay leaf and dill. Add the pickled vegetables to the cabbage and cook 2 minutes. Remove from the heat, stir in the mustard and season with salt. Let cool.
  5. Remove the pork from the refrigerator and let stand 30 minutes. Preheat a grill to high and allow the grate to get hot (on a charcoal grill, spread the coals over half the grill; on a gas grill, preheat the burners on one side).
  6. Brush the pork with the remaining 2 tablespoons olive oil. Grill directly over the heat, turning to sear on all sides, about 15 minutes. Move to the cooler side of the grill, cover and cook until a thermometer inserted into the thickest part registers 145 degrees F, 45 minutes to 1 hour. Let the pork rest 5 to 10 minutes, then slice into chops and serve with the cabbage.

Nutrition Facts

Serving Size 1 of 8 servings
Calories 667
Total Fat 40 g
Saturated Fat 13 g
Carbohydrates 16 g
Dietary Fiber 4 g
Sugar 8 g
Protein 55 g
Cholesterol 167 mg
Sodium 1361 mg
Serving Size 1 of 8 servings
Calories 667
Total Fat 40 g
Saturated Fat 13 g
Carbohydrates 16 g
Dietary Fiber 4 g
Sugar 8 g
Protein 55 g
Cholesterol 167 mg
Sodium 1361 mg

Reviews

Janet Hardin
Loved it!
Steven Rivera DDS
Personal opinion…excellent and authentic.
Travelled through Poland area many times and this recipe makes a dish that is identical to foods I had over there. Genuine and a keeper.
Annie, Fremont, CA

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top