Food Network: Pork and Cabbage Pockets: Bracciole di Maiale

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Pork and Cabbage Pockets: Bracciole di Maiale
Recipe courtesy Mario Batali

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

Instructions
Bring 6 quarts water to a rolling boil and add 2 tablespoons salt.

Cut the cabbage into 2-inch ribbons. Add the cabbage to the boiling water and cook until tender,
about 6 minutes. Drain well and set aside to cool.

In a 12 to 14-inch saute pan, heat the olive oil over a medium-high flame until hot but not smoking.
Add the onions and garlic and cook until soft about 5 minutes. Add parsley, fennel seeds,cooked
cabbage and chili flakes, then toss to mix and remove from heat.

Lay the pork pieces out flat on a board and season well with salt. Divide the cabbage mixture over
the 4 pieces and fold the pieces across to create a pocket, close and secure with toothpicks.

Heat 4 tablespoons extra-virgin olive oil in another 12 to 14-inch saute pan over medium heat. Place
the pork pockets in the pan and cook until golden brown on both sides. Add the wine, lower the heat
to medium-low and simmer 10 minutes. 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.