Kasselerbraten with herb cream cheese filling

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and cut a pocket in the side. Wash and chop the herbs. Stir cream cheese and egg smooth and fold in the chopped herbs, except for some rosemary for garnishing. Fill herb cheese into the meat pocket, close tightly with wooden skewers and kitchen string. Place the meat on a fat pan and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 1 1/4 hours. Sprinkle the rest of the rosemary on the roast about 15 minutes before the end of the cooking time.

2. 2

   In the meantime, wash the potatoes and cook in boiling water for about 15 minutes. Drain potatoes, rinse with cold water and peel. Peel onions and cut into thin rings. Clean and wash the spinach. Heat the fat in a pot. Brown the onions, add the spinach and stew covered for about 5 minutes. Season with salt, pepper and nutmeg. Clean, wash and cut the tomatoes into large pieces. Add to the spinach shortly before the end of the cooking time. Keep vegetables warm. In the meantime heat oil in a pan. Fry the potatoes until golden brown all around.

3. 3

   Clean, wash and cut the tomatoes into large pieces. Add to the spinach shortly before the end of the cooking time. Keep vegetables warm. In the meantime heat oil in a pan. Fry the potatoes until golden brown all around. Season with salt and sugar. Arrange meat, vegetables and potatoes on a plate. Garnish with rosemary if desired.

Nutrition Facts

KCAL
650 kcal

CARBS
23 g

FATS
31 g

PROTEINS
66 g