Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Cavolo nero (black cabbage)

  2. 8 tablespoons 120ml Extra-virgin olive oil - divided

  3. 2 Spanish onions sliced thin

  4. 2 Garlic cloves - thinly sliced

  5. 1/8 cup 5g / 1/5oz Finely-chopped fresh flat-leaf parsley

  6. 1 teaspoon 5ml Fennel seeds

  7. 1 Chili flakes

  8. 1 lb 454g / 16oz Pork loin - cut 4 equal pieces, Then pounded to form large flat pieces Salt - to taste Freshly-ground black pepper - to taste

  9. 1 cup 237ml Vernaccia

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Bring 6 quarts water to a rolling boil and add 2 tablespoons salt. Cut the cabbage into 2-inch ribbons. 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 2 tablespoons of the olive oil over a medium-high flame until hot but not smoking. Add the onions and garlic and cook until soft about 5 minutes. Add parsley, fennel seeds, cooked cabbage and chili flakes, then toss to mix and remove from heat. 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 of the extra-virgin olive oil in another 12- to 14-inch saute pan over medium heat. Place the pork pockets in the pan and cook until golden brown on both sides. Add the wine, lower the heat to medium-low and simmer 10 minutes. Remove the pork to a plate, swirl the remaining 2 tablespoons olive oil into the pan, add chopped parsley to the liquid, pour over the pockets and serve. This recipe yields 4 servings.


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