Pork roll with fine pointed cabbage
easy
60 mins
60 mins
Ingredients
- 8 Pork cutlet (approx. 100 g each)
- 200 g Spinach
- 1 Garlic clove
- 1 Rosemary stalk
- 4 TABLESPOONS Olive oil
- 1 TABLESPOON Ricotta cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 800 g Potatoes
- 2 Tomatoes
- 1 (approx. 800 g) Head pointed cabbage
- 7-10 Tbsp Rosemary
- 7-10 Tbsp wooden skewers
Directions
- 1
Wash the schnitzel, dab dry, tap flatter. Clean the spinach, wash it and let it drain well. Peel garlic, press through a garlic press. Strip rosemary needles from the stems. Heat 1 tablespoon of olive oil. Sauté the garlic in it.
- 2
Add the spinach and let it collapse completely. Stir in the ricotta. Season with salt, pepper and rosemary, let it cool down a bit. In the meantime, peel, wash and dice the potatoes. Clean, wash, quarter and seed the tomatoes. Cut the flesh into small cubes. Clean, wash and cut pointed cabbage into strips. Spread the spinach mixture over the escalopes. Roll up firmly and pin. Heat 2 tablespoons of olive oil in a roaster. Fry the roulades in it all around for about 10 minutes.
- 3
Clean, wash and cut pointed cabbage into strips. Spread the spinach mixture over the escalopes. Roll up firmly and pin. Heat 2 tablespoons of olive oil in a roaster. Fry the roulades in it all around for about 10 minutes. Add another 1 tablespoon of oil to the frying fat. Add the potatoes and fry for about 5 minutes. Add pointed cabbage, fry for another 5 minutes. Season with salt and pepper. Deglaze with 1/8 litre water, fold in tomatoes, boil down for 2 minutes. Serve garnished with rosemary
- 4
Add another 1 tablespoon of oil to the frying fat. Add the potatoes and fry for about 5 minutes. Add pointed cabbage, fry for another 5 minutes. Season with salt and pepper. Deglaze with 1/8 litre water, fold in tomatoes, boil down for 2 minutes. Serve garnished with rosemary
Nutrition Facts
480 kcal
30 g
16 g
54 g
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