Rolled Pork Loin

See the side how to open and stuff the loin and reserve

In the oven, melt the butter and sauté the onion in a baking dish

Place the loin in the baking dish and lightly brown it on all sides

Remove from heat and add wine and parsley

Cover with aluminum foil and place in a medium preheated oven

Bake until the meat is tender

Brush with the liquid that forms in the baking dish

If necessary, add hot water

Remove the loin and transfer it to another baking dish

Dust the surface with salted powder and return it to the oven to brown

In the meantime, place the used baking dish with the remaining cooking juices on the stovetop and stir with a wooden spoon to scrape up any residue

If necessary, add a little hot water

Remove from heat and whisk in the flour

Cook until thickened

Strain the sauce through a fine-mesh sieve and reserve

For the cabbage, mix the strips with the chopped parsley, forming small nests

Heat the oil and use a long fork to place the cabbage nests in the fat and fry them until they are crispy

Remove with a slotted spoon and drain on paper towels

Dust with salt

Assemble: Remove the twine and skewers from the loin and place it in a serving platter

Brush with the sauce

Arrange the cabbage nests around and serve with the remaining sauce à parte.