Cabbage and Pork Rolls: A Delicious Side Dish & Appetizer
Cabbage and Pork Rolls: A Delicious Side Dish & Appetizer
Cabbage Recipe / Cabbage Pork Rolls
Introducing Cabbage and Pork Rolls, a delightful dish featuring tender pork wrapped in crisp cabbage! Perfect as a satisfying side dish for any meal or an impressive appetizer for gatherings. Watch from 06:40 onwards for detailed cooking instructions.
Ingredients- Pork loin or tenderloin 200g (thinly sliced)
- Fresh cabbage 200g (use large, intact leaves)
- 1 large Egg
- 50g All-purpose Flour
- 50g Breadcrumbs
- Pinch of Salt (for pork seasoning)
- Pinch of Black Pepper (for pork seasoning)
- 100ml Cooking Oil (for frying)
Cooking Instructions
Step 1
Prepare 200g of thinly sliced pork. Lightly season the pork with a pinch of salt and a pinch of black pepper. This step helps to remove any gamey odors and enhance the meat’s flavor.
Step 2
In a bowl, crack 1 large egg and whisk it thoroughly with a fork or whisk until smooth. The egg wash acts as a binder, helping the flour and breadcrumbs adhere well to the pork.
Step 3
Prepare a shallow dish with 50g of all-purpose flour. Dredging the pork in flour first creates a base layer for the egg wash, ensuring a thicker and crispier coating when fried.
Step 4
In another shallow dish, place 50g of breadcrumbs. The breadcrumbs will form the outer layer of the coating, turning golden brown and delightfully crispy when fried.
Step 5
Wash 200g of fresh cabbage thoroughly. Blanch the cabbage leaves in boiling water for about 3-5 minutes until they become pliable but not overly soft. Overcooking will make them mushy. Briefly steaming or blanching makes the cabbage easier to roll and improves digestibility.
Step 6
Drain the blanched cabbage and rinse it under cold water. Gently pat it dry. Lay the cabbage leaves flat on a cutting board. If any leaves are too small or torn, set them aside and use the larger, intact ones for a neater presentation.
Step 7
Overlap cabbage leaves on the cutting board to create a larger surface area, or start with a single large leaf if available. (Clarification: This step might involve overlapping leaves to achieve the desired size, or using a single large leaf.)
Step 8
On a clean cutting board, lay out the seasoned pork slices (200g). Arrange them without overlapping so the rolls form nicely later.
Step 9
Place the prepared cabbage on top of the pork slices. The cabbage should be roughly the same size or slightly smaller than the pork. Trim any thick, fibrous core from the cabbage leaves. Now, carefully roll the pork around the cabbage, tucking in the sides as you go to ensure a compact roll. Roll tightly to prevent it from coming apart during cooking.
Step 10
Coat the rolled pork and cabbage bundles. First, dredge each roll evenly in flour, tapping off any excess. Next, dip it completely into the beaten egg, letting any excess drip off. Finally, roll the bundle generously in breadcrumbs, pressing gently to ensure the coating adheres well. A good press helps prevent the coating from falling off during frying.
Step 11
Heat about 100ml of cooking oil in a frying pan over medium heat. The oil is ready when a few breadcrumbs sizzled and float immediately. Carefully place the coated rolls into the hot oil. Fry for about 3-4 minutes per side, or until golden brown and crispy. Turn occasionally to ensure even cooking. Once cooked, remove the rolls from the oil and place them on a wire rack or paper towels to drain any excess oil for a lighter finish.
