Stuffed Pork Rouladen with Braised Cabbage

Smoky, with wonderful spices, and a bit of sweet from the vegetable:


Pork Rouladen:
1 pork tenderloin at least 2" in diameter
6 oz. applewood* smoked bacon
3 cloves garlic, minced
1/2 cup finely diced sweet* onion
1 t. each caraway seed, dried sage, and smoked* paprika
1/3 cup flour
2 eggs, lightly beaten
1/2  cup Panko* bread crumbs
1/2 stick butter
1/4 cup vegetable oil
Chopped fresh parsley


Remove all fat from tenderloin. Cut the pork on a sharp diagonal into eight 1/4" slices and flatten the slices to 1/16" with a meat pounder/tenderizer mallet. Set aside. Fry bacon until crisp. Drain and crumble. Remove all but 3 T. fat from the pan, and reserve. Add the garlic and onion to the pan and sauté until the onion is transparent. Add the caraway, sage, paprika, and bacon and sauté 30 secs. Lay the pork slices on a flat surface with the grain of the meat running fried side to side and spread the bacon mixture evenly on top. For the right and left sides of the slices over 1/2" towards the center, then roll into cylinders starting at the top edge. Secure with toothpicks. Roll each bundle in flour, dip in the egg mixture, and roll in breadcrumbs. Heat the butter and oil in a heavy skillet over med. high heat. When hot, add the pork turning to brown well on all sides. Arrange the pork rolls on the braised cabbage and serve accompanies with boiled new potatoes. Garnish with parsley.


Braised Cabbage:
Reserved bacon fat
1 lb. cabbage, thinly sliced
1 cup dry white wine
Kosher* salt and freshly ground pepper


Heat bacon fat in a heavy skillet, adding extra butter, if necessary. Add cabbage and stir constantly for 3 mins. Add wine, lower heat and simmer 15 mins. until wine has evaporated. S&P to taste. Spread cabbage on warmed platter.


Al Hipps - YOU are on all our minds today!!!


Love,


MM