Prep 30 mins
Cook 30 mins
This recipe is from the Chicago Tribune Magazine. It is an elegant dish ideal for your next dinner party; yet the preparation is surprisingly easy.
- 1 1⁄2 lbs green cabbage
- 1⁄4 cup flour
- 1⁄2 teaspoon sweet paprika
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper (white preferred)
- 1 -1 1⁄2 lb whole pork tenderloin
- 3 tablespoons butter
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1⁄2 cup white wine (riesling is recommended)
- 3⁄4 cup milk
- 1 teaspoon prepared horseradish
- 2 teaspoons mustard (grainy preferred)
- cayenne, to taste
- Preheat oven to 350 degrees.
- Trim outer leaves of the cabbage; core and cut into 1 inch thick shreds.
- Blanche in boiling salted water for 5 minutes.
- Drain and rinse under cold water to cool.
- In a small bowl, combine flour, paprika, salt and pepper.
- Remove 2 tablespoons of the flour mixture and set aside.
- Dust the tenderloin in the remaining flour.
- In a deep casserole or Dutch oven, heat 1 tablespoon each butter and oil.
- Add pork and turn to brown on all sides over medium-high heat, 5 to 7 minutes.
- Remove meat and set aside.
- Add onion and blanched cabbage to the casserole.
- Cook uncovered over medium heat, stirring occasionally until softened, about 8 minutes.
- In a small saucepan, heat remaining 2 tablespoons butter with reserved flour mixture; stir with a whisk over low heat until mixture is golden brown.
- Add wine and milk, continuously stirring until a smooth sauce forms.
- Add horseradish, mustard and cayenne.
- Stir sauce into cabbage mixture.
- Nestle the tenderloin into the cabbage so that it is completely covered.
- Cover the casserole and bake for 25 to 30 minutes, or until pork remains slightly pink in the center.
- Carve the meat into medallions.
- Make a bed of cabbage on each of 4 dinner plates and portion the pork atop the cabbage.
- If desired, serve steamed new potatoes on the same plate.
- Drink dry riesling or a lightly chilled pinot noir wine as the perfect accompaniment.
I used pork chops, which came out tough. I would make this again, with the pork tenderloin, but I'd slice the cabbage much thinner. I'd serve it over egg noodles to sop up the delicious sauce.