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Ingredients
- 1/2 head white cabbage, cut into 1" wide ribbons
- 4 tbsp extra-virgin olive oil, plus 4 tbsp
- 1 yellow onion, 1/2" dice
- 2 cloves garlic, thinly sliced
- 1 tsp fennel seeds
- Pinch chili flakes
- 1 flat-leaf parsley, finely chopped to yield 1/4 cup
- 1 lb pork loin, cut into 4 pieces, then pounded to form large flat pieces
- Salt and pepper
- 1 cup Vernaccia or other dry white wine
Details
Servings 4
Preparation
Step 1
Bring 6 quarts water to a rolling boil and add 2 tablespoons salt.
Add the cabbage to the boiling water and cook until tender, about 6 minutes. Drain well and set aside to cool.
In a 12 to 14-inch saute pan, heat 4 tbsp of oil over a medium-high flame until hot but not smoking. Add the onion, garlic, fennel seeds and chilis and cook until soft. Add cabbage and parsley and continue cooking until cabbage is soft.
Lay the pork pieces out flat on a board and season well with salt. Divide the cabbage mixture over the 4 pieces and fold the pieces across to create a pocket, close and secure with toothpicks.
Heat 4 tablespoons extra-virgin olive oil in another saute pan. Place the pork pockets in the pan and cook until golden brown on both sides. Add the wine, lower the heat and simmer 10 minutes. Remove the pork to a plate, swirl some more olive oil into the pan, add chopped parsley to the liquid, pour over the pockets and serve.
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