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PROMOTE BRENDAN PANG’S CLASS: “COOK LIKE A STAR, WITH A STAR: BRENDAN PANG IN MAY”

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Pork and Cabbage

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Serving: 2

Preparation time: 20 minute

Execution time: 25 minute

Cabbage occupies an important place in Spanish cooking, as an ingredient, along with other Spanish ingredients. My favorite way to prepare rolled cabbage with pork.

Pork and Cabbage

Ingredients

  • 1 medium Cabbage cup
  • 1 tasp Olive Oil
  • 1 pcs Carrots chopped
  • small chopped 1 Onion
  • 1 chopped Garlic
  • 1 . Bay leaf
  • 1/2 cup Fresh tomato diced or canned
  • 1 cup Water or stock
  • 80 g Pork minced
  • 1/2 whisk Eggs
  • 1 tasp Bread crumbs
  • 1 tasp Ham or serrano diced
  • 1 tasp Parsley chopped
  • 1/2 tsp Papricka
  • 1 tasp White wine
  • to taste Salt and pepper

Directions

  • 1

    Bring a large pot of water to a boil. Remove the core from the cabbage. Place the whole cabbage, stem side down, in the boiling water for 5 minutes. Very carefully turn the cabbage, stem side up. Remove the cabbage and allow to drain until cool enough to handle. 

  • 2
    Carefully loosen each leaf and release it from the head. Place the leave on a chopping board. 
  • 3
    Mix well all the ingredients with pork and chopped cabbage. Turn the mixture into 6-8 balls. 
  • 4
    Use the leaf to roll the pork mix into a saussage shape.
  • 5
    In a pot large enough to hold the wrapped cabbage, heat the oil. Sauté the carrots, onion and garlic until softened, 3 minutes. Add the tomatoes, bay leaf, wine, stock, salt and pepper. Carefully lower the cabbage into the stock. 
  • 6
    Bring to a boil, then lower heat and simmer, covered, 40 minutes. Very carefully turn the wrapped cabbage over. Cook 30 minutes more.
  • 7
    Remove the cabbage rolls and serve them with rice or eat on its own.
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