Description Edit

A smooth combination of authentic pork and cabbage is made with herbs, white wine, fresh broth, and olive oil, cooked to red-hot perfection, and served with other vegetable dishes on the side, as it is great for lunch or dinner and keeps a flaming hot taste with the meat and vegetables.

Ingredients Edit

For the meat base Edit

  • 1 tsp. grated lemon rind
  • 2 cloves garlic, finely chopped
  • 2 tbsp. chopped, flat-leaf parsley
  • 2 tbsp. olive oil
  • 3 ¼ tsp. salt
  • 1 ⅛ tsp. black pepper
  • 1 boneless pork loin, butterflied
  • ½ cup dry white wine

For the vegetables Edit

  • 2 tbsp. olive oil
  • 1 onion, chopped, red, white, or yellow only
  • ½ cup white wine
  • ½ head of cabbage, shredded
  • ½ cup chicken or beef broth
  • ½ tsp. salt

Directions Edit

For the meat base/pork roast Edit

  1. Heat an oven to 425° F. Coat a roasting pan with oil.
  2. In a large bowl, mix together first 4 ingredients, ¼ teaspoon salt, and ⅛ teaspoon pepper.
  3. Open pork loin on flat surface and spread lemon garlic mixture over the top.
  4. Roll up pork; tie with the string.
  5. Sprinkle with the remaining salt and pepper. Place in the pan. Roast 20 minutes.
  6. Reduce the oven to 350° F and roast 30 minutes more. Add wine to the pan and roast 15 minutes longer or until done.
  7. Remove the roast from the oven; transfer the roast to a cutting board.
  8. Tent with the foil; let rest for 10 minutes.
  9. Place a roasting pan over heat. Simmer, scraping up any browned bits from bottom of pan until slightly reduced.

For the vegetables Edit

  1. In a new, large pot, heat the oil.
  2. Add the onion; cook until golden and softened.
  3. Add the wine; bring to a simmer.
  4. Add the cabbage, broth and salt.
  5. Cover the pot; reduce the heat.
  6. Cook until the cabbage is tender, 1 hour.

To serve Edit

  1. Spoon cabbage onto the serving platter or the large plate.
  2. Slice pork; just place on top of cabbage.
  3. Spoon pork juices over the top.

Contributed by: Edit

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