Amaranth Wiring Package

Name: Amaranth Wiring Package
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 medium-sized onions; 100 g + 1 tsp amaranth; 4 TABLESPOONS Oil; 1,2 l hot vegetable broth (instant); 1 (approx. 1.2 kg) Savoy cabbage; 7-10 Tbsp Salt; 150 g Carrots; 1 TABLESPOON Butter or margarine; 7-10 Tbsp Pepper; 1/2 bunch Parsley; 125 g Gouda cheese; 1 (approx. 300 g) Pork tenderloin; 1 coated tbsp. flour; 5 TABLESPOONS Whipped cream; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp wooden skewers

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 medium-sized onions
100 g + 1 tsp amaranth
4 TABLESPOONS Oil
1,2 l hot vegetable broth (instant)
1 (approx. 1.2 kg) Savoy cabbage
7-10 Tbsp Salt
150 g Carrots
1 TABLESPOON Butter or margarine
7-10 Tbsp Pepper
1/2 bunch Parsley
125 g Gouda cheese
1 (approx. 300 g) Pork tenderloin
1 coated tbsp. flour
5 TABLESPOONS Whipped cream
7-10 Tbsp Cayenne pepper
7-10 Tbsp wooden skewers

Directions

1
Onions peel and chop finely. Rinse amaranth well and drain in a sieve. Heat 1 tablespoon of oil in a saucepan and sauté half the onions in it. Add amaranth and deglaze with 300 ml broth.
2
Bring to the boil, cover and allow to swell for 40-45 minutes over a very low heat. In the meantime, clean the savoy cabbage, then remove the 8 outer leaves from the stalk and wash them. Blanch for about 2 minutes in boiling salted water.
3
Remove, rinse with cold water and drain. Cut 150 g of the remaining savoy cabbage into fine strips. Use the rest of the savoy cabbage for other purposes. Peel, wash and finely dice the carrots. Heat the fat in a pan, add the savoy cabbage strips and diced carrots, except for 1 tablespoon for sprinkling, and sauté.
4
Deglaze with 300 ml broth and cook for about 5 minutes. Season to taste with salt and pepper. Wash parsley, dab dry and chop finely. Grate cheese finely. Mix amaranth, parsley, cabbage, carrots and 50 g cheese.
5
Season with salt and black pepper if necessary. Lay the savoy cabbage leaves flat and cut off the remaining stalk. Place 1 heaped tablespoon of the amaranth mixture on each savoy cabbage leaf. Wrap the sides of the savoy cabbage leaf and roll up.
6
Pin it with wooden skewers. Heat 2 tablespoons of oil in a coated roaster, fry cabbage packets in it. Deglaze with 600 ml broth and braise over medium heat for about 10 minutes. In the meantime, wash the pork tenderloin, dab dry and cut into slices.
7
Heat 1 tablespoon of oil in a frying pan and fry the fillet in portions. Remove, season with salt and pepper and keep warm. Sauté the rest of the onions in the frying fat. Dust with flour and sauté.
8
Remove the parcel from the stock and keep warm. Deglaze onions with the steaming liquid and cream, bring to the boil and let it boil down for about 5 minutes. Remove from the heat, stir in 50 g cheese. Season with cayenne pepper.
9
Briefly roast 1 teaspoon of amaranth in a small pot with a lid. Set aside. Arrange fillet slices and parcels with the sauce on a plate. Serve sprinkled with the roasted amaranth, remaining carrot cubes and 25 g cheese.