serves
2
difficulty
Easy
serves
2
people
difficulty
Easy
level
Ingredients
10 fresh cabbage leaves
2 pork cutlets, free-range
salt and cracked pepper
3 tbsp olive oil
60 g butter
2 sprigs of thyme
1/4 onion, chopped
1/4 cup dry white wine
about 2 tbsp veal glaze
1 tbsp Dijon mustard
5 gherkins, cut into julienne
1 rasher of bacon, diced
Instructions
Place the cabbage leaves in a large pot of boiling water and cook for 3 minutes. Transfer the cabbage leaves to a bowl of cold water containing ice cubes to cool them and keep their colour.
Preheat the oven to 170°C.
Season the pork cutlets with salt and cracked pepper, then pan-fry them in the olive oil, 20 g butter and the thyme for 1 minute on each side. Then bake in the preheated oven for about 5 minutes.
Remove the cutlets from the oven, transfer to a dish, cover with foil and leave to rest.
Cook the cabbage leaves again in boiling water for about 5 minutes, then drain.
Heat 10 g butter in the pork pan and cook the chopped onion for 1 minute. Add the wine and boil down to about 2 tbsp. Stir in the veal glaze and bring to a simmer. Add the mustard, stir well and add the gherkins.
Heat the remaining butter in a wide pan. Add the bacon and cook, stirring, for
2 minutes. Add the cabbage leaves and cook together for a few minutes.
Serve the cabbage on two plates. Top with the pork cutlets, spoon some sauce around the meat and serve.
Bon appétit!
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
