Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 3 oz 85g Bacon - diced

  3. 1/2 cup 31g / 1.1oz Chopped onions

  4. 2 cups 474ml Shredded Nappa cabbage

  5. 1 Granny Smith Apple - cored and diced

  6. 1/4 cup 59ml Apple cider vinegar

  7. 2 Bay leaves

  8. 2 Cinnamon sticks

  9. 1/4 teaspoon 1 1/3ml Ground allspice

  10. 1/2 cup 118ml Water

  11. 3 tablespoons 45ml Sugar

  12. 2 tablespoons 30ml Finely-chopped parsley

  13. 6 oz 170g Roasted pork loin - sliced

  14. 1/2 cup 118ml Fried leeks

  15. 1/2 cup 118ml Shallot reduction

  16. (veal reduction with julienned shallots)

  17. 1 tablespoon 15ml Chopped chives

  18. 1 tablespoon 15ml Brunoise red pepper

Instructions Jump to Ingredients ↑

  1. In a large non-reactive saute pan, heat the olive oil. When the oil is hot, render the bacon until crispy, about 3 to 5 minutes. Remove the bacon and drain on a paper-lined plate. Saute the onions and cabbage for 2 to 3 minutes in the bacon fat. Season with salt and pepper. Add the apples, vinegar, bay leaves, cinnamon sticks, allspice, and water and simmer for 3 minutes. Stir in the sugar to dissolve, about 2 minutes. Cover the pot and cook for 15 minutes. Turn up the heat and uncover. Continue to cook for 15 minutes, stirring occasionally. Stir in the bacon and parsley. Adjust the seasonings if needed.

  2. Place a slice of the pork loin in the center of the plate. Alternate layering the cabbage and pork, until all the pork is used. Top the mille-feuille with the fried leeks and spoon the reduction around the plate. Garnish with chives and brunoise peppers.

  3. This recipe yields ?? servings.


Send feedback