Pork loin with pointed cabbage

Name: Pork loin with pointed cabbage
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 600-750 g mutton chop; 7-10 Tbsp salt, white pepper; 7-10 Tbsp approx. 1 teaspoon each of dried rosemary and oregano; 1 TABLESPOON clarified butter; 150 g small onions; 7-10 Tbsp 750 g-1 kg pointed cabbage or savoy cabbage; 200 g carrots, 1 each yellow and red pepper; 1 Egg; 125 g Double cream cheese with herbs from Provence; 1 TEASPOON butter/margarine

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

600-750 g mutton chop
7-10 Tbsp salt, white pepper
7-10 Tbsp approx. 1 teaspoon each of dried rosemary and oregano
1 TABLESPOON clarified butter
150 g small onions
7-10 Tbsp 750 g-1 kg pointed cabbage or savoy cabbage
200 g carrots, 1 each yellow and red pepper
1 Egg
125 g Double cream cheese with herbs from Provence
1 TEASPOON butter/margarine

Directions

1
Wash the meat and pat dry. Season with salt, pepper and herbs. Fry in hot fat. Little by little, add approx. 3/8 l water. Cover and stew for about 1 hour
2
Peel the onions and add to the meat after 30 minutes. Clean and wash the vegetables. Cut cabbage into wide slices, cover and stew in a little salt water for about 10 minutes. Dice carrots and peppers and steam for about 2 minutes.
3
Separate the egg. Mix vegetable dices, cheese and egg yolk. Beat egg white until stiff, fold in. Drain cabbage. Spread cheese mixture and fat flakes on top. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 12 minutes. Served with potatoes
4
Drink: light red wine