Cabbage-Wrapped Pork Roast

Remove 6 large outer leaves from cabbage; trim tough ribs from leaves. Reserve remaining cabbage. Cut off root ends of green onions; separate into leaves.

In 5-quart Dutch oven or saucepot over high heat, heat 3 quarts water to boiling. Cook cabbage leaves in boiling water 3 to 5 minutes until cabbage is wilted and pliable. With slotted spoon, remove leaves to colander to drain. Add green onions to boiling water; blanch 10 seconds or until just wilted. Drain and pat dry with paper towels.

Preheat oven to 350 degrees F. Trim all fat from pork loin roast. In cup, mix thyme, black pepper, and 1 teaspoon salt. Rub pork loin roast with thyme mixture. Wrap roast in wilted cabbage leaves; tie leaves on with blanched green onions (you will probably have to tie 2 green onions together to be long enough to wrap around width of roast).

Place pork loin in 14-inch by 10-inch roasting pan. In 2-cup measuring cup, mix bouillon with 2 cups hot water; pour bouillon mixture into roasting pan. Roast pork 60 minutes or until meat thermometer reaches 155 degrees F, basting occasionally with pan juices (internal temperature of meat will rise to about 160 degrees F upon standing).

Meanwhile, in 4-quart saucepan over high heat, heat potatoes in enough water to cover to boiling. Reduce heat to low; cover and simmer 20 minutes or until potatoes are tender. Drain potatoes; cut into 1/2-inch cubes.

Coarsely slice remaining cabbage. In nonstick 5-quart Dutch oven or saucepot over medium-high heat, in hot salad oil, cook cabbage, caraway seeds, and 1/2 teaspoon salt until cabbage is tender-crisp, stirring frequently. Add potato cubes; heat through. Spoon cabbage mixture onto warm large platter.

In same Dutch oven over medium-high heat, heat cherry tomatoes until heated through.

When pork loin is done, place on platter with cabbage mixture. In cup, mix cornstarch with 2 tablespoons water. Stir cornstarch mixture into drippings in roasting pan. Place roasting pan over high heat; heat to boiling; boil 1 minute. Skim fat from meat juices. Serve meat juices to spoon over pork. Serve cherry tomatoes with pork and cabbage.