Kasseler in puff pastry on savoy cabbage

Name: Kasseler in puff pastry on savoy cabbage
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 3 Onions; 2 Carrots; 3-4 Cloves; 1 TEASPOON black peppercorns; 1 kg triggered casseler; 1 package (300 g) frozen puff pastry; 1 kg Savoy cabbage; 2-3 TABLESPOONS Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1/4 l Vegetable broth (instant); 100 g grated horseradish (from the jar); 1 package (25 g) deep-frozen 8 herb mixture; 1 Egg; 1 TEASPOON Whipped cream; 7-10 Tbsp Parsley; baking paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

3 Onions
2 Carrots
3-4 Cloves
1 TEASPOON black peppercorns
1 kg triggered casseler
1 package (300 g) frozen puff pastry
1 kg Savoy cabbage
2-3 TABLESPOONS Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1/4 l Vegetable broth (instant)
100 g grated horseradish (from the jar)
1 package (25 g) deep-frozen 8 herb mixture
1 Egg
1 TEASPOON Whipped cream
7-10 Tbsp Parsley
baking paper

Directions

1
2 Wash and peel 2 onions and carrots and cut them roughly into pieces. Put them in a pot with 1 1/2 litres of water, cloves and peppercorns and bring to the boil. Wash the smoked pork loin, put it into boiling water and cook covered at medium heat for about 30 minutes.
2
In the meantime, take the puff pastry sheets apart and let them thaw at room temperature. Clean, wash and cut the savoy cabbage into strips. Peel the remaining onion and chop finely. Heat the fat in a pot, fry the onion and cabbage in it and season with salt, pepper and nutmeg.
3
Pour on the stock and stew covered for about 20 minutes. Remove the cured pork from the stock, drain and allow to cool slightly. Mix horseradish and frozen herbs and spread the smoked pork loin all around.
4
Separate the egg and mix the egg yolk with cream. Place the puff pastry sheets on top of each other and roll out thinly to a rectangle. Whip the smoked pork loin into the puff pastry, cut off any excess dough. Brush the edges of the dough with egg white and press down well.
5
Roll out the rest of the dough again, cut a few strips and cut out flowers from the rest. Brush the strips with egg white and stick them on the roast. Place roast and blossoms on a baking tray lined with baking paper.
6
Bake in the preheated oven (electric oven: 200 °C / gas: level 3) for approx. 25 minutes. Brush with egg yolk 5-10 minutes before the end of the baking time. Remove flowers from the oven a little earlier. Arrange meat and vegetables on a plate and serve garnished with parsley.