Fillet of pork in a pointed cabbage coat

Name: Fillet of pork in a pointed cabbage coat
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 Pointed cabbage (approx. 1 kg); 7-10 Tbsp salt and pepper; 7-10 Tbsp Nutmeg; 600 g new potatoes; 2 small onions; 1 Carrot; 2 Pork fillets (approx. 300 g each); 2-3 TABLESPOONS clarified butter; 50 g Parmesan (piece); 1/4 l Milk; 5 TABLESPOONS Butter; 125 g Polenta (corn semolina); 1 TEASPOON Tomato paste; 1 knife tip clear soup; 2 medium-sized tomatoes; 1/2 bunch Parsley; 1-2 TEASPOONS Cornstarch; 7-10 Tbsp Kitchen yarn

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 Pointed cabbage (approx. 1 kg)
7-10 Tbsp salt and pepper
7-10 Tbsp Nutmeg
600 g new potatoes
2 small onions
1 Carrot
2 Pork fillets (approx. 300 g each)
2-3 TABLESPOONS clarified butter
50 g Parmesan (piece)
1/4 l Milk
5 TABLESPOONS Butter
125 g Polenta (corn semolina)
1 TEASPOON Tomato paste
1 knife tip clear soup
2 medium-sized tomatoes
1/2 bunch Parsley
1-2 TEASPOONS Cornstarch
7-10 Tbsp Kitchen yarn

Directions

1
Clean the cabbage and cut out the stalk in a wedge shape. Blanch the cabbage in boiling salted water for 4-5 minutes. Remove 10-12 leaves bit by bit. (Blanch the cabbage again in between.) Quench the leaves and cut thick leaf veins flat.
2
Wash the potatoes well and cut into pieces. Peel and chop the onions. Peel, wash and slice the carrot.
3
Dab fillets dry, season with salt and pepper. In a frying pan, fry them in 1 tbsp. hot clarified butter all around and take them out. Dissolve the roast with 200 ml water, bring to the boil and set aside the stock.
4
Grate cheese. Bring milk, 300 ml water, 3 tablespoons butter, 1 teaspoon salt, some nutmeg and pepper to the boil. Stir in polenta, bring to the boil and let it swell for about 2 minutes while stirring. Stir in cheese and let it swell for another 1-2 minutes.
5
Lay 5-6 cabbage leaves overlapping to form a rectangle (30 x 25 cm). Spread half of the polenta in a square (approx. 20 cm long). Place 1 fillet in the middle, fold in the side leaves and roll up the fillet.
6
Then do the same with the rest of the fillet. Tie up cabbage rolls with thread and season.
7
Fry the rolls in 1-2 tablespoons of hot clarified butter all around in the frying pan. Fry the carrot and half the onions. Sauté the tomato paste. Add 150 ml water, stock and broth. Bring to the boil, cover and stew for about 30 minutes.
8
Cook the potatoes in salted water for about 20 minutes. Cut the rest of the cabbage into strips and fry with the rest of the onions in 2 tbsp. hot butter. Season with salt and pepper. Add 1/8 l water, bring to the boil, cover and stew for 3-4 minutes.
9
Wash and dice the tomatoes and heat them up. Season to taste.
10
Wash and chop the parsley. Take out cabbage rolls. Mix starch and 2-3 tablespoons of water. Bind the sauce stock with it. Season to taste. Arrange everything and sprinkle the potatoes with parsley.