Pointed cabbage-pork fillet gratin

Name: Pointed cabbage-pork fillet gratin
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 300 g Chanterelles; 2 medium-sized onions; 50 g streaky smoked bacon; 1/3 Pot of fresh marjoram; 2 (approx. 500 g) Pork fillets; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 kg Pointed cabbage; 30 g Butter or margarine; 20 g Flour; 100 ml Vegetable broth (instant); 1/4 l Milk; 100 g grated medieval Gouda cheese; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Grease

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

300 g Chanterelles
2 medium-sized onions
50 g streaky smoked bacon
1/3 Pot of fresh marjoram
2 (approx. 500 g) Pork fillets
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 kg Pointed cabbage
30 g Butter or margarine
20 g Flour
100 ml Vegetable broth (instant)
1/4 l Milk
100 g grated medieval Gouda cheese
7-10 Tbsp grated nutmeg
7-10 Tbsp Grease

Directions

1
Clean the chanterelles, wash thoroughly several times and drain well. Peel and finely chop the onions. Cut the bacon into fine cubes as well. Wash marjoram, dab dry and chop, except for something to garnish. Wash pork fillets and pat dry. Heat the oil in a pan and fry the fillets for about 10 minutes, turning them until golden brown.
2
Season with salt and pepper and remove from the pan. Leave the bacon in the hot frying fat until crispy and fry the onions briefly first. Then add the chanterelles and fry for 4-5 minutes. Stir in marjoram and season with salt and pepper. Clean, quarter and wash the pointed cabbage. Cut the pointed cabbage roughly into pieces. Bring 200 ml water and some salt to the boil. Add the pointed cabbage and stew covered for 8-10 minutes. Heat the fat in a pot and sauté the flour in it. Add stock and milk while stirring, bring to the boil and simmer for about 5 minutes. Pour the kale onto a sieve and collect the vegetable water.
3
Bring 200 ml water and some salt to the boil. Add the pointed cabbage and stew covered for 8-10 minutes. Heat the fat in a pot and sauté the flour in it. Add stock and milk while stirring, bring to the boil and simmer for about 5 minutes. Pour the kale onto a sieve and collect the vegetable water. Stir the vegetable water (approx. 150 ml) and cheese into the sauce and season the sauce with salt, pepper and nutmeg. Cut the pork fillets into slices. Put them with chanterelles and pointed cabbage into a flat, greased casserole dish. Spread cheese sauce over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Serve garnished with marjoram
4
Stir the vegetable water (approx. 150 ml) and cheese into the sauce and season the sauce with salt, pepper and nutmeg. Cut the pork fillets into slices. Put them with chanterelles and pointed cabbage into a flat, greased casserole dish. Spread cheese sauce over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Serve garnished with marjoram