Filder cabbage with fillet and potato noodles

Name: Filder cabbage with fillet and potato noodles
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt Nutmeg; 100 g + some flour; 2 TABLESPOONS Cornstarch; 1 Egg (Gr. M); 1 TABLESPOON Caraway seeds; 1 (approx. 1.2 kg) Pointed cabbage; 2 Onions; 2 Garlic cloves; 600 g Pork tenderloin; 4 TABLESPOONS clarified butter; 1 TEASPOON grainy mustard; 1⁄8 l dry white wine; 200 g Whipped cream

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt Nutmeg
100 g + some flour
2 TABLESPOONS Cornstarch
1 Egg (Gr. M)
1 TABLESPOON Caraway seeds
1 (approx. 1.2 kg) Pointed cabbage
2 Onions
2 Garlic cloves
600 g Pork tenderloin
4 TABLESPOONS clarified butter
1 TEASPOON grainy mustard
1⁄8 l dry white wine
200 g Whipped cream

Directions

1
Peel and wash the potatoes, cover and cook in salted water for about 20 minutes. Drain, press through a potato press and let cool. Knead with 100 g flour, starch, egg, salt and nutmeg.
2
Form potato dough on some flour into finger-thick rolls. Cut into 3-4 cm long pieces. Form these into potato noodles with tapered ends. Cook for 3-4 minutes in portions in plenty of boiling salt water.
3
Lift out and drain well.
4
Clean, wash and quarter the cabbage and remove the stalk. Cut cabbage into strips. Peel and chop onions and garlic. Dab meat dry, cut into slices.
5
Heat 2 tablespoons of clarified butter in a roaster. Steam onions, garlic and cabbage for about 10 minutes. Season with mustard, salt and caraway. Pour on wine. Place meat on top. Bring to the boil, cover and stew for 10-15 minutes.
6
After about 5 minutes pour on cream.
7
Fry the potato noodles in 2 tbsp. hot clarified butter until golden brown. Season to taste the cabbage. Arrange everything.