Filderkraut with pork fillet
easy
90 mins
90 mins
Ingredients
- 1 kg floury potatoes
- 7-10 Tbsp Salt
- 100 g Flour
- 2 TABLESPOONS Cornstarch
- 1 egg (size M)
- 7-10 Tbsp freshly grated nutmeg
- 1 (approx. 1.2 kg) Head pointed cabbage
- 2 Onions
- 2 Garlic cloves
- 600 g Pork tenderloin
- 2 TABLESPOONS clarified butter
- 1 TEASPOON grainy mustard
- 1 TABLESPOON Caraway seed
- 1/8 l dry white wine
- 200 g Whipped cream
- 2 TABLESPOONS Butter
- 7-10 Tbsp Flour
Directions
- 1
For the potato noodles, peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Drain potatoes and steam. While still hot, press them through a potato press and let them cool down. Add flour, starch and egg. Season with about 1 teaspoon of salt and nutmeg and knead to a smooth dough
- 2
Form into finger-thick rolls on a work surface sprinkled with flour. Cut into 3-4 cm long pieces. Form these into potato noodles with pointed ends. Bring plenty of salted water to the boil in a large saucepan. Cook the potato noodles in this saucepan in portions for about 3 minutes until they float on top. Take them out with a skimmer and let them drain on a tea towel
- 3
Clean, wash and quarter the cabbage and cut into strips from the stalk. Peel and chop onions and garlic. Dab the meat dry and cut into approx. 0.5 cm thick slices
- 4
Heat clarified butter in a large roasting pan and sauté onions, garlic and cabbage for about 10 minutes. Season with mustard, salt and caraway. Deglaze with white wine. Spread slices of meat on the cabbage and braise in a closed roasting pan for another 10 minutes. Add cream about 5 minutes before the end of the cooking time.
- 5
Meanwhile melt butter in a large pan. Fry the potato noodles until golden brown. Season to taste with salt. Arrange filder cabbage and potato noodles
Nutrition Facts
770 kcal
66 g
32 g
49 g
More Delicious Recipes
