Kasseler à la Wellington with butter savoy cabbage

Name: Kasseler à la Wellington with butter savoy cabbage
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 3 Onions; 300 g Mushrooms; 100 g mager gerookt spek; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 kg released Kasseler cutlet; 1 TABLESPOON Sunflower oil; 300 g mixed minced meat; 100 g Veal Liver Sausage; 4 TABLESPOONS Mustard; 6 discs (45 g each) frozen puff pastry; 1 Egg yolk (size M); 7 TABLESPOONS Milk; 1.2 kg Savoy cabbage; 2 TABLESPOONS Butter; 250 ml Vegetable broth; 6 Stem(s) Parsley; 4 TABLESPOONS Schmand; 1 TABLESPOON Honey; 7-10 Tbsp Flour; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

3 Onions
300 g Mushrooms
100 g mager gerookt spek
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 kg released Kasseler cutlet
1 TABLESPOON Sunflower oil
300 g mixed minced meat
100 g Veal Liver Sausage
4 TABLESPOONS Mustard
6 discs (45 g each) frozen puff pastry
1 Egg yolk (size M)
7 TABLESPOONS Milk
1.2 kg Savoy cabbage
2 TABLESPOONS Butter
250 ml Vegetable broth
6 Stem(s) Parsley
4 TABLESPOONS Schmand
1 TABLESPOON Honey
7-10 Tbsp Flour
baking paper

Directions

1
Peel the onions, cut two of them into fine cubes. Clean, clean and chop the mushrooms. Cut bacon into fine cubes. Leave the bacon in a pan without fat until crispy.
2
Add onions and mushrooms and fry for about 6 minutes. Season with salt and pepper. Wash the meat and dab dry. Heat oil in a pan. Fry the meat on all sides over medium heat for 10-15 minutes.
3
Knead minced meat, liver sausage, 2 tablespoons mustard and mushroom mixture. Defrost puff pastry at room temperature. Place the pastry sheets on a floured worktop, slightly overlapping, to form a rectangle.
4
Spread a thin layer of cold water over the overlapping dough. Roll out dough sheets to a rectangle (approx. 35 x 35 cm). Spread the filling evenly on the dough, leaving a rim of approx. 4 cm free.
5
Coat the edges of the dough with water. Whip the meat into the dough. Press the edges of the dough well. Cut off excess dough and cut into strips with a dough wheel. Garnish the dough with it. Whisk the egg yolk and 3 tbsp. milk and brush the dough with it.
6
Place the casserole on a baking tray lined with baking paper and cook in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. In the meantime, clean and halve the savoy cabbage and remove the stalk.
7
Cut the savoy cabbage into small pieces. Dice the remaining onion. Heat butter in a pot. Fry diced onion until transparent. Add the savoy cabbage and stock and stew for about 15 minutes in a closed pot.
8
Season to taste with salt and pepper. Wash parsley, shake dry, pluck leaves from the stalks and chop. Mix sour cream, 2 tablespoons mustard, honey, 4 tablespoons milk and parsley. Season to taste with salt and pepper.
9
Cut smoked pork loin into slices and serve with butter savoy cabbage and sour dip.