We ran across a youtube video with some annoying Whole30 host that gave us the idea for this dish. We couldn’t rewatch it because of the host, so we just took the idea: Roulade + Cabbage, and ran with it. And that’s what you should do too. If you don’t like parsley, substitute a bitter green like arugula or maybe spinach. No pistachios on hand? Add walnuts instead. Improvisation is something we love doing. We had leftover cabbage from our Egg Roll Bowl and decided to put it to use here. You definitely learn to improvise when you’re on Whole30!
For the pork, buy thin-cut chops if you can, or butterfly your own. Place it between two pieces of cling-wrap or split open a large zip top bag on two sides and place it between before whacking it like you’re angry with it. Beat it down to about ⅛” thick. You should be able to see some light through it.
We got a great deal on pork from a local market and distributor, A&B Distribution. They are our secret shopping spot for ingredients both local and national. Many local farmers and artisans sell through A&B to the Knoxville, Nashville and Johnson City market. Most restauranteurs know Blake and crew, but not a lot of people know that their facility is open to the public for shopping!! We always prefer to give our money to locals and when it’s locals supporting locals, we’re onboard even more!
- 1 head cabbage, chopped
- 1 medium onion, diced
- 1 tsp apple cider vinegar
- 2 tablespoons avocado or coconut oil (or other neutral oil)
- Pork Roulade
- 5 thin-cut pork chops
- ¼ cup parsley, chopped
- 2 tablespoons pistachios
- 1 clove garlic, minced
- grated zest of 1 lemon
- ⅛ tsp salt
- dash of pepper
- In a large pot or dutch oven, heat 2 tablespoons avocado oil on medium-high. Add cabbage a little at a time and allow to cook down.
- Pork Roulade
- On a cutting board or in a small food processor, chop parsley, pistachios, garlic, lemon zest, salt and pepper together. Set aside.
- Place thin-cut pork chop between 2 pieces of cling wrap or a gallon-size ziplock bag that has been cut down the sides in order to open it up. With a kitchen mallet, pound to ⅛" thick working from the center of the pork chop to the outer edge. Set aside. Repeat with remaining pork chops.
- Working with one pork chop at a time, lay chop flat on cutting board and spread a thin, even layer of parsley mix on chop. Beginning at one end, tightly roll chop, tucking the edges in to prevent spillage. When rolled, secure the roll with 2 or 3 toothpicks. Repeat with remaining pork chops.
- In a medium skillet, heat a tablespoon of avocado oil until shimmering and gently place roulades in hot skillet. Cook until lightly browned and, using tongs, flip to the other side being careful not to knock out the toothpicks. Cook until browned and them place on top of the still simmering cabbage. Cover and cook 10 minutes.
- To serve, REMOVE TOOTHPICKS from pork chops! For best presentation, slice roulade with very sharp knife into 1" sections. Place roulade on top of cabbage.