Kasseler in pointed cabbage coat and quark-oil dough grid

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Boil plenty of water. Peel and chop 2 onions. Cook in water together with bay leaf, peppercorns, cloves and smoked pork loin for about 45 minutes. Remove the meat and let it cool down. Remove the outer cabbage leaves and cut away the thick veins. Blanch in boiling salted water for about 1 minute, drain, rinse with cold water and drain. Spread a large piece of cling film on the work surface.

2. 2

   Place cabbage leaves overlapping on top. Sprinkle with breadcrumbs. Place the pork loin in the middle of the pan and use the foil to wrap the cabbage leaves over it until the pork loin is completely covered with leaves. Wrap tightly in foil. For the dough grid, mix quark, oil, milk and 1/2 teaspoon salt. Mix flour and baking powder and knead. Roll out dough on a little flour to a rectangle (approx. 37x27 cm). Roll over with a grid cutter, pull apart a little. Wrap the meat out of the foil and fold it into the dough. Line a baking tray with baking paper, place the cured pork loin on the tray with the seam facing down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. If necessary, cover towards the end of the baking time. In the meantime, quarter the remaining pointed cabbage and cut into strips. Rinse and drain.

3. 3

   Wrap the meat out of the foil and fold it into the dough. Line a baking tray with baking paper, place the cured pork loin on the tray with the seam facing down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. If necessary, cover towards the end of the baking time. In the meantime, quarter the remaining pointed cabbage and cut into strips. Rinse and drain. Peel and wash the carrots and cut them diagonally into slices. Peel 1 onion and garlic, dice finely. Fry both with carrots in hot fat. Fry for about 4 minutes, stirring frequently. Add the pointed cabbage and steam until it collapses a little. Season well with salt and pepper. Slice the smoked pork, preferably with an electric knife. Arrange on a plate with the vegetables

4. 4

   Peel 1 onion and garlic, dice finely. Fry both with carrots in hot fat. Fry for about 4 minutes, stirring frequently. Add the pointed cabbage and steam until it collapses a little. Season well with salt and pepper. Slice the smoked pork, preferably with an electric knife. Arrange on a plate with the vegetables

5. 5

   Tip: Roll out any remaining dough, cut out motifs (flowers etc.) and bake at the same temperature as the pork loin for approx. 10 minutes. Serve with the pork loin and vegetables

Nutrition Facts

KCAL
690 kcal

CARBS
40 g

FATS
32 g

PROTEINS
64 g