Pork and Cabbage Pockets: Bracciole di Maiale

• 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.

black cabbage, extravirgin olive oil, onions, garlic, flatleaf parsley, fennel seeds, chili flakes, pork loin, salt, vernaccia, parsley

Taken from www.foodnetwork.com/recipes/mario-batali/pork-and-cabbage-pockets-bracciole-di-maiale-recipe.html (may not work)