Roast Rack of Pork with Red Cabbage

Name: Roast Rack of Pork with Red Cabbage (Carré de Porc aux Choux Rouges)
Cuisine: France
Ingredients: 1 center-cut rack of pork (8 ribs; about 6 pounds [2.7 kg]), chine bone removed (frenching optional); 1 center-cut rack of pork (8 ribs; about 6 pounds [2.7 kg]), chine bone removed (frenching optional); salt; pepper; ½ pound [225 g] ¼-inch [.5 cm] thick lean bacon slices; 1 small red cabbage; ½ cup [125 ml] good-quality red wine vinegar or sherry vinegar, or more to taste; ½ cup [125 ml] good-quality red wine vinegar or sherry vinegar, or more to taste

Carré de Porc aux Choux Rouges

Preparation info

Makes
8
Main-Course Servings

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

1 center-cut rack of pork (8 ribs; about 6 pounds [2.7 kg

Europe
France
Main course
Gluten-free

Method

Preheat the oven to 400°F[200°C/gas mark 6]. Rub the roast with salt and pepper and set it in an oval roasting pan or heat-proof gratin dish with a little extra room left around the roast for the cabbage. If you don’t have the right size roasting pan, use a heavy-bottomed pot or Dutch