Preheat oven to 425F.
Wrap tin foil tightly around garlic bulbs, place in oven and roast until golden and soft, approximately 45 minutes, remove from oven.
Squeeze roasted garlic into a small bowl, add remaining ingredients and mix to incorporate. Set aside until ready to crust pork loin.
Turn oven down to 410F.
Score pork fat in a crosshatch pattern, 1 inch apart.
Spread and rub Caraway Crust all over pork loin, season with salt and pepper.
Place pork rack on bottom of roasting dish, place pork loin on pork rack and place in oven.
After 10 minutes reduce heat to 350F. Once crust has browned, approximately 30 minutes, place a piece of tin foil over to prevent crust from burning.
Roast in oven until pork is cooked and reaches an internal temperature of 155F, approximately 1 ½ hours.
Remove from oven and rest for 15 minutes before slicing.
Heat oil in a large wide mouthed sauté pan over medium heat.
Add garlic, ground caraway and onions, cook until onions are tender and translucent.
Add cabbage, stir to incorporate ingredients.
Add white wine, chicken stock, apple cider vinegar, stir.
Add sprigs of thyme, cinnamon stick and sugar, season with salt and pepper.
Cook until cabbage becomes tender and liquid has mostly reduced, approximately 20 minutes.
Heat butter and oil in a sauté pan over medium to high heat.
Add apples, sauté until slightly caramelized and tender.
Add apple cider vinegar and sugar, season with pepper, stir and remove from heat.
Place all ingredients in a bowl, mix and serve with Caraway Crusted Pork Loin, Stewed Cabbage and Sautéed Apples.
