Pesto Pork And Cabbage – a delicious recipe with boneless ribeye, outer, pesto, bread crumbs fine, olive oil, marinara sauce. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In large kettle or Dutch oven, cook cabbage leaves in boiling water for about 2 minutes. Drain. Remove heavy vein. On large piece of waxed paper, arrange cabbage leaves to form a 10x10-inch rectangle. Stir together pesto and bread crumbs. Spoon pesto mixture evenly over cabbage leaves leaving 1-inch clear on edges. Place roast, rounded side down, on pesto layer. Bring cabbage and pesto up and around pork roast. (Cabbage leaves may not cover entire bottom of roast). Place bottom-side down on heavy rack in roasting pan. Tuck in ends and sides. Brush with olive oil.
2
Roast in 400 degree F. oven for 15 minutes. Cover roast with foil. Decrease oven temperature to 350 degrees F and continue roasting for about 30 minutes or until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes.
434
kcal
Calories
26
g
Fat
46
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/2 pounds boneless ribeye (rib) pork roast, 6 cabbage outer leaves, 2/3 cup pesto, 1/3 cup bread crumbs fine, and more.
Yes, Pesto Pork And Cabbage falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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