Steps

1. In a bowl, combine the sausage (or ground pork) 200g with salt (to taste), rosemary (to taste), sage (to taste), nutmeg (to taste), whole cloves 1, cinnamon powder (to taste), and black pepper (to taste). Mix well. (Key Tip: Aim for approximately 1.3% salt per 100g of meat, or about 1-1.5g.)
   🕒 02:23
2. Lightly knead the ground pork (sausage filling) mixed with spices and salt.
   🕒 04:09
3. Finely chop the tough stem parts of the cabbage (5-6 leaves), and shred the leaf parts. (Key Tip: If using regular cabbage, the tougher outer leaves work best.)
   🕒 04:41
4. Heat olive oil (to taste) in a frying pan and sauté the kneaded ground pork (sausage filling).
   🕒 04:33
5. Once the ground pork is partially cooked, add the chopped cabbage and continue to sauté.
   🕒 06:00
6. When the cabbage becomes tender, add dry white wine 120ml and let the alcohol evaporate completely.
   🕒 06:47
7. Add fennel seeds 2 tsp whole (do not grind) and let it reduce. Turn off the heat.
   🕒 07:02
8. Lightly season the pork loin 400g with salt and pepper (to taste), coat evenly with all-purpose flour, and tap off any excess. (Key Tip: The sauce has enough salt, so season the meat lightly.)
   🕒 07:27
9. Heat olive oil (to taste) in a frying pan. Once hot, place the floured pork loin slices and sear until browned on one side.
   🕒 07:36
10. Flip the meat. If there is excess oil, gently wipe it off.
    🕒 08:01
11. Add a splash of dry white wine (to taste) and about half of the prepared sausage and cabbage mixture.
    🕒 08:17
12. The flour coating will naturally thicken the sauce as it simmers. Continue to reduce.
    🕒 08:44
13. Plate the pork and sauce to complete the dish.
    🕒 08:52