Pork breast with sautéed cabbage and polenta
Pork breast with sautéed cabbage and polenta is prepared in a few simple steps. The meat needs a few hours in the fridge to absorb the flavors, while the polenta must cool before it can be cut and browned. The cabbage is cooked separately with a bit of white wine, tomato paste, and soy sauce. In the end, the polenta cubes are served topped with cabbage, alongside slices of grilled pork breast. Quick Info Total time: variable, depending on marinating time; the meat sits in the fridge for a few hours, then the components are prepared Preparation time: about 30 minutes for prep, plus cooling the polenta Cooking time: not specified exactly; the cabbage is sautéed for about 4 minutes after adding the tomato paste Servings: 4 Difficulty: medium Recipe type: main dish with pork, sautéed cabbage, and browned polenta Ingredients 4 slices of pork breast 2 small heads of sweet cabbage Salt, to taste Pepper, to taste Paprika sauce or goulash sauce, to taste Piri piri hot sauce, optional Crushed garlic, to taste Fresh thyme, a little Cornmeal, as needed for thicker polenta Water, as needed for polenta A cube of butter Olive oil Dried oregano White pepper, for polenta 2 tablespoons soy sauce 3 tablespoons tomato paste 1/2 cup white wine Preparation Method 1. Season the meat Place the pork slices in a dish and season with salt, pepper, and paprika sauce. If you prefer a spicier flavor, add a bit of piri piri hot sauce. Sprinkle crushed garlic over the meat, cover the dish, and let it sit in the fridge for a few hours. The resting time helps the spices penetrate the meat. There's no need to add other ingredients or liquids for marinating. 2. Prepare the polenta Boil water with salt, then gradually add the cornmeal, stirring continuously to avoid lumps. The original recipe doesn’t specify the exact amount of cornmeal; use enough to achieve a thicker polenta that can be cut after cooling. When the polenta has thickened, add the cube of butter and stir for about 2 more minutes over heat. Pour the polenta into a rectangular mold, similar to a sponge cake pan, and spread it into a not-too-thick layer. The thickness can be chosen according to preference. Let the polenta cool. To firm it up and make it easier to cut, you can place it in the fridge. 3. Prepare the cabbage Shred the cabbage and sprinkle salt over it. Let it sit for about 30 minutes. During this time, the cabbage will soften slightly and can be cooked faster. Place the cabbage in a pan with a little olive oil and add a bit of fresh thyme. Adjust, if necessary, with salt and pepper. Sauté the cabbage until it softens well and the water it releases evaporates. Then pour in the white wine and let it cook for a bit. Add the tomato paste, stir, and let the cabbage cook for about 4 more minutes. Finally, add the 2 tablespoons of soy sauce. Stir, cover the pan, and set it aside. The soy sauce adds salt and flavor to the cabbage, so it's best to check the seasoning before adding more salt. 4. Cook the pork breast Remove the meat from the fridge and grill the slices. You can use a grill pan, as I did, but the meat can also be prepared on an electric grill or a charcoal grill. Cook the slices until they are browned and cooked through. The exact time depends on their thickness and the type of grill used, so it's more useful to watch the appearance and doneness of the meat rather than rely on a fixed time. 5. Cut and brown the polenta Turn the cooled polenta out onto a cutting board and cut it into larger cubes. Sprinkle salt, white pepper, and dried oregano over them. Heat a pan with a drizzle of olive oil and brown the cubes on both sides. When they develop a crust and color, remove them to a plate. 6. Serve Arrange the polenta cubes on a plate, top with the sautéed cabbage, and serve alongside the grilled pork slices. The dish can be assembled on the same plate or served with each component separately. Why I make this recipe often I love this recipe because it separates each element and doesn’t require complicated preparation. The meat can be seasoned in advance, the cabbage holds well until serving, and the cooled polenta can be cut and browned without needing to be served immediately after cooking. The combination is also practical: the cabbage remains soft and slightly tangy from the wine and soy sauce, while the polenta develops a thin crust in the pan. If I prepare the components in advance, I only need to cook the meat and brown the polenta cubes at the end. Tips The polenta should be thick enough and well-cooled to be cut into cubes. If it is too soft, it will break more easily when you turn it out or when you flip it in the pan. The cabbage should be allowed to reduce before adding the wine and tomato paste. If there’s too much liquid left, the final dish will be watery. Add salt gradually. The cabbage is salted before sautéing, and the soy sauce also contributes to the salty flavor. For the meat cooked in the grill pan, not much oil is needed. The pork breast already has fat, and the pan just needs to be suitable for browning. Substitutions If you don’t have paprika sauce or goulash sauce, the original recipe doesn’t provide a direct alternative, so you can omit it; however, the flavor of the meat will be different. Fresh thyme can be used in small amounts, as indicated in the recipe. It is not recommended to overdo it, as its aroma can overpower the flavor of the cabbage. Variations For a spicier version, add piri piri hot sauce when seasoning the meat. This is optional and can be added according to preference. The polenta can be cut into smaller or larger cubes, depending on how you want the portions to look. The important thing is that it is browned on both sides before serving. Serving Ideas Serve the cabbage directly over the polenta cubes and place the pork breast alongside. You can keep the three components separate until serving, especially if you prepare the meal in stages. Frequently Asked Questions How long should the pork breast sit in the fridge? The meat should sit covered for a few hours after being seasoned with salt, pepper, paprika sauce, and garlic. The recipe does not specify an exact number of hours. Can I prepare the polenta a day in advance? Yes. The polenta should cool before cutting, and storing it in the fridge can make it easier to handle. The cubes are browned in the pan before serving. Why is soy sauce added to the sautéed cabbage? Soy sauce adds flavor and salt, complementing the tomato paste and white wine. The 2 tablespoons are added at the end, after the cabbage has softened and reduced. Can I cook the meat in a grill pan? Yes. This is the method used in the recipe. However, the dish can also be made on an electric grill or a charcoal grill. How can I prevent the polenta from breaking? Let the polenta cool well and spread it in a not-too-thick layer. Cut larger cubes and turn them carefully after the first side has browned. Nutritional Values The values are estimated and cannot be calculated precisely, as the weight of the pork breast slices, the amount of cornmeal, or the volume of oil used are not specified. For one serving, the dish may contain approximately 650–850 kcal, depending on how fatty the pork breast is and the size of the polenta portion. Approximately, one serving may contain: Protein: about 30–40 g Carbohydrates: about 45–65 g Fats: about 35–50 g The cabbage contributes fiber and few carbohydrates, while most of the fats and proteins come from the pork breast. The butter and oil used in the polenta and browning also influence the final value. Storage and Reheating Sautéed cabbage and cooked meat can be stored in the fridge in covered containers. For better taste and texture, consume them within a few days. Polenta can be stored in the fridge before browning. It is better to cut and fry it close to serving time, as the cubes retain their crust better when freshly browned. When reheating, the cabbage can be placed in a pan, while the meat and polenta cubes can be heated separately. Polenta may lose its crust if reheated in the microwave.
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