How to Cook Dressed-Up Meat
Ingredients for Dressed-up Meat:
- Pork flesh 1.5 kg
- White cabbage leaves
- Spring onion, 1 bundle
- Chopped dill, 1 tablespoon
- Chopped celery leaves, 1 tablespoon
- 500 ml meat stock
- 8 middle size potatoes
- Vegetable oil, 3 tablespoons
- Salt and black ground pepper (season to taste)
Cooking instructions for Dressed-up Meat:
Take about 6-7 upper cabbage leaves and cut off thicker parts of the stem. Blanch prepared leaves in boiling salted water for 3-5 minutes (they should become soft), take out from water and put in colander. Let them stay for several minutes and let water to drain.
Put aside some onion springs (longer ones). Remove white parts from the rest onion springs, blanch them in order to become softer and mix with chopped dill (you can use chopped thyme as well), chopped celery leaves, black ground pepper and teaspoon of salt. Rub the mixture from all sides into the meat.
Put the meat on the cabbage leaves and wrap it around in order to be fully covered from all sides. Tie around the cabbage leaves using onion springs in several places.
Preheat the oven for 250º C temperature. Place the pork in big roasting tray and add meat stock. Cook the meat for approximately one hour, occasionally brushing it with the stock.
Boil potatoes (in their skins) in salted water. When the potatoes are boiled, peel them and cut in middle size cubes.
Cut the rest of cabbage leaves freely to your own liking. Heat the oil in Teflon pan, add cabbage and ½ teaspoon of salt, and reduce the flame to moderate. Fry it until cabbage becomes softer, then add the potatoes and cook it until ready.
Lay out prepared meat and cabbage-potato garnish on a big plate. When serving, cut the meat into pieces as chops and try to keep cabbage leaves with onions springs around.
Last Updated on November 17, 2012 by
