Pointed cabbage casserole with pork tenderloin in cream sauce
easy
75 mins
75 mins
Ingredients
- 600 g Potatoes
- 1 (approx. 1 kg) large head pointed cabbage
- 7-10 Tbsp Salt
- 2 (approx. 500 g) Pork fillets
- 2 TABLESPOONS Oil
- 250 g Whipped cream
- 1 Egg
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 7-10 Tbsp white pepper
- 7-10 Tbsp grated nutmeg
- 50 g medieval Gouda cheese
- 1/2 bunch flat leaf parsley
Directions
- 1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain, rinse with cold water and remove the skin. Let the potatoes cool down and cut into slices. Clean and wash the pointed cabbage and cut lengthwise into narrow slices. Pre-cook in boiling salted water for 4-5 minutes. Drain. Wash pork fillets, dab dry and cut into thick (approx. 3 cm) slices. Heat oil in a pan and fry the medallions briefly while turning them (approx. 1 minute). Layer the pointed cabbage, potatoes and fillet in a wide, flat casserole dish. Lightly whip the cream. Stir in egg. Season with lemon zest, salt, pepper and nutmeg. Pour cream over the casserole. Coarsely grate the cheese and sprinkle over the casserole. Bake in the preheated oven (electric cooker: 200°C/ gas: level 3) for about 30 minutes. Wash parsley, dab dry and cut into fine strips, except for a little garnish. Sprinkle the finished casserole with parsley and garnish
- 2
Form: Pillivuyt
- 3
Glass: Schott Cristal
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