Pointed cabbage - carrot - casserole with gorgonzola

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the pointed cabbage into narrow slices. Steam in boiling salted water for about 10 minutes. Cut off the green from the carrots (if you like, leave about 1 cm of green). Wash and peel the carrots. Cook in boiling salted water for 8-10 minutes.

2. 2

   Cut pork fillet into thick slices. Heat the fat in a pan and fry the slices for 1-2 minutes on each side. Season with salt and pepper and remove from the pan. Deglaze the roast with cream and stock, bring to the boil and stir in the sauce thickener. Bring to the boil again briefly, add 50 g of gorgonzola to the sauce and melt. Season sauce with pepper and nutmeg. Put the pointed cabbage, carrots and meat in an ovenproof dish and pour the sauce over it. Dice the rest of the gorgonzola and sprinkle on the vegetables. Bake in the preheated oven (electric cooker: 200°C/ gas: level 3) for 20-30 minutes.

3. 3

   Season sauce with pepper and nutmeg. Put the pointed cabbage, carrots and meat in an ovenproof dish and pour the sauce over it. Dice the rest of the gorgonzola and sprinkle on the vegetables. Bake in the preheated oven (electric cooker: 200°C/ gas: level 3) for 20-30 minutes. Wash the chives, dab dry and cut into fine rolls. Sprinkle over the baked vegetables and serve immediately

4. 4

   Casserole dish: Marchant

Nutrition Facts

KCAL
450 kcal

CARBS
13 g

FATS
29 g

PROTEINS
32 g