Kasseler à la Wellington with butter savoy cabbage

Name: Kasseler à la Wellington with butter savoy cabbage
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 2 Onions; 250 g Mushrooms; 100 g mager gerookt spek; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 800 g Kassel salmon (a piece as thin as possible); 1 TABLESPOON Sunflower oil; 200 g mixed minced meat; 100 g Veal Liver Sausage; 2 TABLESPOONS coarse mustard; 1 egg (size M); 1 package (270 g) fresh puff pastry from the refrigerator; 1 Egg yolk (size M); 3 TABLESPOONS Milk; 1.2 kg Savoy cabbage; 2 TABLESPOONS Butter; 250 ml Vegetable broth; 7-10 Tbsp Flour; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

2 Onions
250 g Mushrooms
100 g mager gerookt spek
7-10 Tbsp Salt
7-10 Tbsp Pepper
800 g Kassel salmon (a piece as thin as possible)
1 TABLESPOON Sunflower oil
200 g mixed minced meat
100 g Veal Liver Sausage
2 TABLESPOONS coarse mustard
1 egg (size M)
1 package (270 g) fresh puff pastry from the refrigerator
1 Egg yolk (size M)
3 TABLESPOONS Milk
1.2 kg Savoy cabbage
2 TABLESPOONS Butter
250 ml Vegetable broth
7-10 Tbsp Flour
baking paper

Directions

1
Peel onions, cut one of them into fine cubes. Clean, clean and chop the mushrooms. Cut the 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 1 tablespoon of oil in a frying pan. Fry the meat on all sides for 10-15 minutes at medium heat.
3
Knead minced meat, liver sausage, 2 tablespoons mustard, egg and mushroom mixture. Roll out the puff pastry and temper briefly at room temperature. Spread the filling evenly over the dough, leaving a rim of approx. 4 cm free.
4
Spread the edges of the dough thinly 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.
5
Whisk the egg yolk and 3 tbsp. milk and spread the dough with it. Place the cured pork 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. 35 minutes.
6
In the meantime, clean the savoy cabbage, cut in half and remove the stalk. Cut the savoy cabbage into pieces. Dice the remaining onion. Heat butter in a pot. Sauté diced onion until transparent. Add the savoy cabbage and stock and stew for about 15 minutes in a closed saucepan.
7
Season to taste with salt and pepper. Cut the smoked pork loin into slices and arrange on plates with the savoy cabbage. Serve with a mustard-honey sour cream.