Course:
Dinner

Prep Time:
30 minutes

Cooking Time:
3 hours

Servings:
6

Directions

Crush or grind caraway seeds coarsely; combine with pepper and salt. Rub this mixture all over roast. Heat 2 Tbsp/25 mL oil in an oven-proof casserole large enough to comfortably fit the roast; add sliced onions and garlic. Cook until onions soften; add sliced cabbage and reduce heat to medium. Cook, stirring occasionally, until cabbage has wilted, about 10 minutes. Add a little water if cabbage begins to scorch. While cabbage is cooking, heat remaining 1 Tbsp/15 mLoil in a skillet on medium-high heat; add pork and brown all over. Preheat oven to 325°F (160°C). Add ale, broth, and honey to cabbage; bring to a simmer. Place pork on cabbage; the roast should be at least half submerged. Place casserole in oven, uncovered. Turn roast after 1 hour. Continue cooking for about 2 hours, or until an internal temperature of 155-160°F (68-71°C) is reached. Remove from oven. Cover loosely with foil; let rest for 15 minutes.Carve pork thinly and serve with braised cabbage and juices.