Print Options:

SECRETO WITH RED CABBAGE

 2 PORK SECRETOS OR PORK TENDERLOINS
  lb PANCETTA
 1 RED ONION
 4 THYME SPRIGS
 1 tbsp CARAWAY SEEDS
 8 SMALL RUTABAGAS OR TURNIPS
 8 MEDIUM CARROTS
 FRESH TARRAGON
1

BRING A LARGE POT OF WATER TO A BOIL. SALT GENEROUSLY. TRIM AND PEEL RUTABAGAS AND CARROTS. BOIL TILL TENDER. DUMP IN A SINKFULL OF COLD WATER TO COOL. SET ASIDE.

CUT THE PANCETTA INTO 1/2-INCH PIECES. TOSS IN A DUTCH OVEN WITH A SPLASH OF OLIVE OIL AND COOK ON A LOW FLAME TILL BROWN BUT STILL PLIANT.

MEANWHILE, TRIM AND PEEL RED ONION. CUT CROSSWISE, THEN SLICE ONION INTO 1/4-INCH HALF MOONS. ADD TO THE PANCETTA, COVER AND SWEAT FOR A FEW MINUTES TILL TRANSLUCENT.

CUT THE CABBAGE LENGTHWISE IN QUARTERS. TRIM OUT THE HARD CORE. SLICE CABBAGE INTO 1/2-INCH PIECES. ADD TO THE POT AND COVER.

ADD THE CARAWAY SEEDS TO A SMALL FRYING PAN AND TOAST OVER A MEDIUM FLAME, SHAKING THE PAN TILL YOU SMELL THEIR SCENT. ADD TO THE CABBAGE.

SALT AND PEPPER THE CABBAGE AND COOK FOR TEN MINUTES. TURN OVER A FEW TIMES DURING THE COOKING.

ADD THE RED WINE AND THE THYME LEAVES. COVER AND COOK ON THE TOP OF THE STOVE OR IN A 350º OVEN FOR ABOUT 30 MINUTES OR UNTIL THE CABBAGE IS TENDER BUT STILL A BIT CRUNCHY.

HEAT A CAST IRON PAN OVER A HIGH FLAME FOR ABOUT 5 MINUTES. DRY THE SECRETOS WELL WITH PAPER TOWELS. SALT AND PEPPER AND PLACE IN THE PAN. COOK ABOUT 5 MINUTES A SIDE AS YOU WOULD A STEAK. REMOVE TO A WARM SERVING PLATE.

MELT 4 TBSPS OF BUTTER IN THE PAN AND ADD THE VEGETABLES. SAUTÉ FOR A FEW MINUTES TILL THEY ARE LIGHTLY BROWNED. TOSS WITH CHOPPED TARRAGON.

SLICE THE SECRETOS AND SERVE WITH CABBAGE AND VEGETABLES.

SERVES 4