Pork escalopes in cabbage leaves
4 servings
60 minutes
Pork escalopes in cabbage leaves are a refined yet simple recipe inspired by American cuisine. Tender pieces of pork, carefully beaten and seasoned with salt and black pepper, are wrapped in crispy cabbage leaves. This unusual packaging allows the meat to retain all its juiciness and reveal a rich flavor when baked. The foil securely holds the aromatic juices, and the long cooking at 180 degrees makes the escalopes soft and appetizing. This dish is perfect for cozy home dinners or festive receptions when you want to delight guests with something unusual yet easy to prepare. The harmonious combination of meaty richness and vegetable freshness makes it versatile and unforgettable.
1
Thoroughly wash the pork and tenderize it.
- Pork escalope: 2 pieces
2
Salt and pepper to taste and rub the meat.
- Salt: to taste
- Ground black pepper: to taste
3
Place the prepared meat on a cabbage leaf and cover it with another one on top. Wrap this structure tightly in foil so that the juice does not leak out. Place the wrapped meat on a baking sheet covered with a layer of foil.
- Cabbage leaves: 4 pieces
4
Preheat the oven to 180 degrees and bake for 55 minutes.