Pork Loin Braised with Cabbage

For the German table, pork is usually served with cabbage. Use red cabbage, if desired, for a slightly sweeter flavor. You can prepare the dish a day in advance and chill it overnight. Cut the pork loin into 1/4-inch thick slices. Lightly heat the meat in the cabbage mixture in a roasting pan over medium-low heat.
Preheat the oven to 350 degrees.Combine 2 teaspoons paprika, 1 teaspoon thyme, 1 teaspoon salt, 1 teaspoon pepper and sage; grate pork. Preheat a large, heatproof roasting pan over medium-high heat. Brush the mold with cooking spray. Add the pork to the skillet; cook for 5 minutes, until lightly browned on all sides. Remove the pork from the pan.Add the bacon to the skillet; cook for 3 minutes. Add the cabbage, onion and carrot. Cover, reduce the heat to medium and cook for 15 minutes or until the cabbage begins to wilt, stirring occasionally. Add the tomato paste, remaining 2 teaspoons paprika, remaining 1 teaspoon thyme, remaining 1/2 teaspoon pepper, cumin seeds, and light beer. Return the pork to the pan. Cover and bake at 350° C for 2 hours or until cooked through. Sprinkle with the remaining 1/2 teaspoon salt.