Pork Loin Braised with Cabbage

4 tsp. Hungarian sweet paprika
2 tsp. chopped fresh thyme
1½ tsp. kosher salt
1½ tsp. white pepper
1 tsp. chopped fresh sage
2 lbs. boneless pork loin, trimmed
3/4 cup diced Canadian bacon
14 cups thinly sliced cabbage (about 2 lbs.)
2 medium onions, thinly sliced
3/4 cup thinly sliced carro
1 tbsp. tomato paste
1/2 tsp. caraway seeds
1 12oz. bottle dark lager

Combine 2 tsp. paprika, 1 tsp. thyme, 1 tsp. salt, 1 tsp. pepper, and sage; rub
over pork. Heat a large ovenproof Dutch oven over medium-high heat. Coat
pan with cooking spray. Add pork to pan; cook 5 minutes, browning on all
sides. Remove pork from pan.

Add bacon to pan; cook 3 minutes. Add cabbage, onion, and carrot. Cover, reduce
heat to medium, and cook 15 minutes or until cabbage begins to wilt,
stirring occasionally. Stir in tomato paste, remaining 2 tsp. paprika,
remaining 1 tsp. thyme, remaining 1/2 tsp. pepper, caraway seeds, and
lager. Return pork to pan. Cover and bake at 350° for 2 hours or until
tender. Sprinkle with remaining salt.

8 serving