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Grilled Rack Of Pork With Cabbage


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1 6-pound center-cut rack of pork (not frenched)

Kosher salt

1 1/2 cups julienned carrots

1 1/2cups julienned peeled celery root

3/4 cup white wine vinegar

3 cloves garlic, smashed

1 jalapeno pepper, halved lengthwise

1 bay leaf

1 sprig fresh dill

1 tablespoon sugar

4 tablespoons extra-virgin olive oil

1 onion, finely chopped

1 small head green cabbage (about 2 pounds), shredded

1 cup hard cider

1 teaspoon whole-grain mustard

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