Pork and Cabbage Pockets: Bracciole di Maiale

Name: Pork and Cabbage Pockets: Bracciole di Maiale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds cavolo nero (black cabbage); 4 tablespoons extra-virgin olive oil, plus 4 tablespoons; 2 Spanish onions sliced thin; 2 garlic cloves, thinly sliced; 1/4 bunch fresh flat-leaf parsley, finely chopped to yield 1/8 cup; 1 teaspoon fennel seeds; Pinch chili flakes; 1 pound pork loin, cut into 4 uniform pieces, then pounded to form large flat pieces; Salt and pepper; 1 cup vernaccia or other dry white wine; Chopped parsley, for garnish

Servings: persons

2 pounds cavolo nero (black cabbage)
4 tablespoons extra-virgin olive oil, plus 4 tablespoons
2 Spanish onions sliced thin
2 garlic cloves, thinly sliced
1/4 bunch fresh flat-leaf parsley, finely chopped to yield 1/8 cup
1 teaspoon fennel seeds
Pinch chili flakes
1 pound pork loin, cut into 4 uniform pieces, then pounded to form large flat pieces
Salt and pepper
1 cup vernaccia or other dry white wine
Chopped parsley, for garnish

1
Bring 6 quarts water to a rolling boil and add 2 tablespoons salt.
2
Cut the cabbage into 2-inch ribbons.
3
Add the cabbage to the boiling water and cook until tender, about 6 minutes.
4
Drain well and set aside to cool.
5
In a 12 to 14-inch saute pan, heat the olive oil over a medium-high flame until hot but not smoking.
6
Add the onions and garlic and cook until soft about 5 minutes.
7
Add parsley, fennel seeds,cooked cabbage and chili flakes, then toss to mix and remove from heat.
8
Lay the pork pieces out flat on a board and season well with salt.
9
Divide the cabbage mixture over the 4 pieces and fold the pieces across to create a pocket, close and secure with toothpicks.
10
Heat 4 tablespoons extra-virgin olive oil in another 12 to 14-inch saute pan over medium heat.
11
Place the pork pockets in the pan and cook until golden brown on both sides.
12
Add the wine, lower the heat to medium-low and simmer 10 minutes.
13
Remove the pork to a plate, swirl the remaining olive oil into the pan, add chopped parsley to the liquid, pour over the pockets and serve.

504

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds cavolo nero (black cabbage), 4 tablespoons extra-virgin olive oil, plus 4 tablespoons, 2 Spanish onions sliced thin, 2 garlic cloves, thinly sliced, and more.

Yes, Pork and Cabbage Pockets: Bracciole di Maiale falls under the Soups & Stews 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.

That's it — enjoy your meal!