2-3 cups red cabbage thinly sliced, lightly saute with red wine vinegar
1 big onion thinly sliced, lightly saute
2-3 mushroom (optional), thinly sliced, lightly saute
Mix them all together, season with sugar, salt and pepper to taste.
1. About 400g pork chop, sliced (similar to unrolling a swiss roll) into a flat sheet and flatten further with a mallet.
2. Lined the bacon strips on a piece of glad wrap or foil. Place the flatten piece of pork on top of the bacon.
3. Arrange the filling across one end of the meat.
4. Using the foil or glad wrap as a guide and support, roll the meat and bacon with the filling in the middle (like making a sushi roll, the bamboo mat for rolling maki would be very good for this job).
5. Secure the roll with toothpicks. Wrap with foil.
6. Steam for 25 - 30 minutes on high heat.
7. Remove from heat and when cooled slightly, remove foil. Keep the remaining liquid for later use.
8. Heat a frying pan, add 1-2 tablespoon oil. Lower steamed roll carefully onto pan and brown all over.
9. Rest for 5 - 10 minutes before slicing.
10. Prepare the gravy by deglazing the pan (used to fry the roll) with the liquid (from steaming) and balsamic vinegar. Thicken with a teaspoon of butter and season to taste.
11. Serve rolls with a dash of gravy, baked potato wedges and fresh salad.
K and Jo