Kasseler in dough lattice with pointed cabbage
easy
120 mins
120 mins
Ingredients
- 3 medium-sized onions
- 1 Bay leaf
- 1 TEASPOON black peppercorns
- 2 Cloves
- 1.5 kg tripped chop of Kasseler
- 1.5 kg Pointed cabbage
- 7-10 Tbsp salt, black pepper
- 2 tablespoons (30 g) Breadcrumbs
- 100 g Low-fat curd
- 4 TABLESPOONS oil, 4 tablespoons of milk
- 200 g + some flour
- 1 TEASPOON Baking Powder
- 3 medium-sized carrots
- 1 Garlic clove
- 2 TABLESPOONS butter/margarine
- cling film, baking paper
Directions
- 1
Peel and quarter 2 onions. Boil up with approx. 2 1/2 l water and spices. Wash the smoked pork loin and let it simmer for about 45 minutes. Take out and let cool down
- 2
Clean cabbage, wash it. Remove about 8 large outer leaves. Blanch leaves in boiling salted water for about 2 minutes. Quench and drip off. Cut leaf veins flat
- 3
Place cabbage leaves on foil, slightly overlapping. Sprinkle with breadcrumbs. Place the smoked pork loin in the middle, wrap in the foil and wrap tightly.
- 4
Mix quark, oil, milk and 1/2 teaspoon salt. Mix 200 g flour and baking powder. Stir in half, knead in the rest. Roll out dough on a little flour to a rectangle (approx. 25 x 35 cm). Roll over it with a grid cutter, pull apart a little. If necessary, cut out different motifs from dough remains. Wrap the meat out of the foil and fold it into the dough. Press the edges
- 5
Bake on a baking tray lined with baking paper in a preheated oven (electric oven: 200 °C/ convection oven: 175 °C/gas: level 3) for 35-40 minutes. Bake the dough motifs for approx. 10 minutes
- 6
Cut the rest of the cabbage into strips. Peel, wash and slice the carrots. Peel 1 onion and possibly garlic, dice finely. Fry in hot fat. Steam carrots and cabbage briefly. Add 1/8 l water. Cover and stew for 10-15 minutes, season to taste. Serve everything. Served with: Boiled potatoes
Nutrition Facts
530 kcal
28 g
24 g
47 g
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