Cuban red-headed salad sandwich cabbage

Cuban red cabbage salad sandwich – detailed cooking recipe. Share with friends: Time: 2 hours. The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

Grilled pork

• 2 pieces of pork tenderloin (approximately 340 g each)
• Salt and ground black pepper
• 2 tbsp. l light brown sugar
• 4 crushed cloves of garlic
• Sliced ​​a slice of fresh ginger 2.5 cm long.
• 4 peas of allspice (optional)
• 1/2 tbsp. dark rum
• 1 tbsp. l olive oil

Cuban sandwich

• 4 large long sandwich buns
• 4 slices of Swiss cheese (approximately 110 g.)
• 1 can of pickled cucumbers
• 1 jar of pickled pepper (optional)
• 1 thinly sliced ​​shallot head
• 1/4 thinly sliced ​​head of red cabbage
• Salt
• 1 tbsp. l olive oil
• 1 tbsp. l red wine vinegar
• 1/4 Art. creole mustard
• 2 – 4 tbsp. l mayonnaise or sour cream

Recipes with similar ingredients: pork, red cabbage, brown sugar, ginger root, allspice, shallots, garlic, wine vinegar, mustard, sandwich buns, gruyere cheese, cucumber pickled, chili pepper, rum

Recipe preparation:

1. For brine: In a medium-sized saucepan, mix 1.5 Art. cold water, 3 tbsp. l salt, sugar, garlic and ginger. Bring to a boil, remove from heat and add rum. Cool to room temperature. Put the meat in a bowl or shallow container and pour brine. (Or put the tenderloin and pickle in a big tight plastic bag.) Cover and refrigerate at least for an hour or up to 4 hours
2. Prepare the salad at this time: Soak the shallots in cold water for 5 minutes Stir the cabbage, onions and 1.5 tsp. salt in colander set in the sink. Leave on for at least 30 minutes. or up to 1 hour to a stack of stand out juice. Rinse the cabbage and dry it. In a large bowl, mix peanut butter and vinegar, salt it.
3. Preheat the grill to a moderate heat. Drain the brine and dry the tenderloin, then grease it with olive oil and sprinkle pepper. Grill meat, turning if necessary, until the appearance of strips on all sides, about 8 minutes. with each hand while the culinary thermometer inserted into the thickest part of the tenderloin will not show 63 ° C. Put the meat on a cutting board and leave for 5 minutes, then chop.
4. When the pork is ready, grill the buns. Grease lower half of fried buns with Creole mustard and mayonnaise. Slightly melt the cheese on the top half of the fried Bread. Cut the meat into thin slices and place on bread with salad, pickled cucumbers and pickled peppers (optional). Serve.