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Grilled Rack of Pork With Cabbage

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Grilled Rack of Pork With Cabbage

Grilled Rack of Pork With Cabbage

You can never have too many main course recipes, so give Grilled Rack of Pork With Cabbage a try. This recipe serves 8. One portion of this dish contains around 60g of protein, 79g of fat, and a total of 1037 calories. This recipe from Foodnetwork requires bay leaf, kosher salt, whole-grain mustard, and dill. From preparation to the plate, this recipe takes about 2 hours and 45 minutes. It is perfect for The Fourth Of July. It is a good option if you're following a gluten free and dairy free diet. If you like this recipe, you might also like recipes such as Grilled Jerk Rack of Pork, Grilled Jerk Rack of Pork, and Grilled Rack of Pork with Sherry Vinegar BBQ Sauce.

Instructions

1
Start a day ahead: Season the pork liberally with salt, cover and refrigerate overnight.
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PorkPork
SaltSalt
2
Make the pickled vegetables a day ahead, too: Bring a pot of salted water to a boil.
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VegetableVegetable
WaterWater
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PotPot
3
Add the carrots and celery root and cook until just wilted, about 1 minute.
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CeleriacCeleriac
CarrotCarrot
4
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.
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Bay LeavesBay Leaves
Jalapeno PepperJalapeno Pepper
VinegarVinegar
GarlicGarlic
SugarSugar
WaterWater
DillDill
SaltSalt
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Sauce PanSauce Pan
5
Remove from the heat and add the carrots and celery root.
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CeleriacCeleriac
CarrotCarrot
6
Let cool, then transfer the vegetables and liquid to a container and refrigerate overnight.
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VegetableVegetable
1
Heat 2 tablespoons olive oil in a pot over medium-high heat.
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Olive OilOlive Oil
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PotPot
2
Add the onion and 1/2 teaspoon salt; cook, stirring, until softened, 5 minutes.
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OnionOnion
SaltSalt
3
Add the cabbage and cider and cook, stirring, until the cabbage is crisp-tender, 10 to 15 minutes.
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CabbageCabbage
CiderCider
4
Drain the pickled carrots and celery root; discard the garlic, jalapeno, bay leaf and dill.
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CeleriacCeleriac
Bay LeavesBay Leaves
Jalapeno PepperJalapeno Pepper
CarrotCarrot
GarlicGarlic
DillDill
5
Add the pickled vegetables to the cabbage and cook 2 minutes.
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VegetableVegetable
CabbageCabbage
6
Remove from the heat, stir in the mustard and season with salt.
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MustardMustard
SaltSalt
7
Let cool.
8
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).
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SpreadSpread
PorkPork
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GrillGrill
9
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.
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Olive OilOlive Oil
CoolerCooler
PorkPork
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Kitchen ThermometerKitchen Thermometer
GrillGrill
10
Let the pork rest 5 to 10 minutes, then slice into chops and serve with the cabbage.
Ingredients you will need
CabbageCabbage
PorkPork
11
Photograph by Yunhee Kim
DifficultyExpert
Ready In2 hrs, 45 m.
Servings8
Health Score70
Dairy FreeGluten FreeVery Healthy
DietsGluten FreeDairy Free
Dish TypesLunchMain CourseMain DishDinner
Occasions4th Of JulySummer
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