Filet gratin with savoy cabbage and potatoes/variant with parmesan
very easy
75 mins
75 mins
Ingredients
- 1 kg baby potatoes
- 1 (approx. 1 kg) Savoy cabbage
- 1 Onion
- 7-10 Tbsp Salt
- 600 g Pork tenderloin
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON Butter or margarine
- 1/2 bunch Oregano
- 7-10 Tbsp grated nutmeg
- 60 g Parmesan cheese
- 200 g Whipped cream
- 100 g medieval Gouda cheese
- 125 g Mozzarella cheese
- 12 discs Bacon
- 7-10 Tbsp Grease
Directions
- 1
Potatoes, wash, cook in boiling water for about 15 minutes. Clean, wash and quarter the savoy cabbage and remove the stalk. Cut cabbage into strips. Peel and chop onion. Drain the potatoes, rinse with cold water and peel the skin. Dab meat dry. Heat oil in a large pan. Fry the meat for about 5 minutes while turning. Season with salt and pepper, remove
- 2
Heat 2 tablespoons of butter in the frying fat. Sauté onion in it until transparent. Add cabbage and braise covered for about 5 minutes. Wash oregano and dab dry. Pluck off leaves and chop finely, except for a little bit for garnishing, and add to the cabbage. Season to taste with salt, pepper and nutmeg
- 3
Cut the meat into about 12 medallions. Grate parmesan finely, whisk with cream. Coarsely grate Gouda, cut mozzarella into 10 thin slices. Cut the 2 largest cheese slices in half again each. Cover each medallion with 1 slice of cheese and wrap 1 slice of bacon around it
- 4
Spread the cabbage and potatoes in a large, greased casserole dish. Place meat on top and pour cheese cream over it. Sprinkle with gouda cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Garnish the gratin with oregano
Nutrition Facts
930 kcal
45 g
54 g
67 g
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