Red cabbage plate with pork roulade

Name: Red cabbage plate with pork roulade
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Head (800 g) Red cabbage; 1/8 l Red wine; 100 ml Red wine vinegar; 2 TABLESPOONS Cranberries from the glass; 2 TABLESPOONS Sugar; 1 TEASPOON Salt; 4 Onions; 2 TABLESPOONS clarified butter; 7-10 Tbsp Cloves; 7-10 Tbsp Bay leaves; 7-10 Tbsp Juniper berries; 800 g Roast pork schnitzel; 7-10 Tbsp Pepper; 1 Bread rolls from the previous day; 100 ml Milk; 1 Egg; 50 g diced smoked streaky bacon; 1 collar Parsley; 7-10 Tbsp grated nutmeg; 1 TABLESPOON clarified butter; 375 ml clear broth (instant); 100 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Bay leaves and caramelized apple slices; 7-10 Tbsp Kitchen yarn; 7-10 Tbsp Aluminium foil

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Head (800 g) Red cabbage
1/8 l Red wine
100 ml Red wine vinegar
2 TABLESPOONS Cranberries from the glass
2 TABLESPOONS Sugar
1 TEASPOON Salt
4 Onions
2 TABLESPOONS clarified butter
7-10 Tbsp Cloves
7-10 Tbsp Bay leaves
7-10 Tbsp Juniper berries
800 g Roast pork schnitzel
7-10 Tbsp Pepper
1 Bread rolls from the previous day
100 ml Milk
1 Egg
50 g diced smoked streaky bacon
1 collar Parsley
7-10 Tbsp grated nutmeg
1 TABLESPOON clarified butter
375 ml clear broth (instant)
100 g Whipped cream
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Bay leaves and caramelized apple slices
7-10 Tbsp Kitchen yarn
7-10 Tbsp Aluminium foil

Directions

1
Cut the cabbage into quarters, cut out the stalk. Cut cabbage into fine strips. Place in a large bowl. Mix wine, vinegar, cranberries, sugar and salt. Add to the red cabbage and marinate for about 2 hours. Peel 2 onions and cut into slices. Heat 1 tablespoon of lard in a large pot.
2
Sauté the onions in it. Add cabbage, cloves, laurel and juniper berries and cook for about 1 hour, stirring occasionally. Season meat with salt and pepper. Remove the crust of the rolls, dice the rest. Mix milk, egg and bread roll cubes. Drain bacon in a pan without fat, remove. Peel 2 onions, dice finely and fry in the bacon fat. Add bacon and onions to the soaked roll. Wash parsley, dab dry, chop finely and add to the filling. Season the filling with salt, pepper and nutmeg and spread it on the inside of the cutlet. Roll up the meat and tie up with kitchen string. Heat 1 tablespoon of lard in a roaster. Brown the roulade in it all around. Cook the roulade in a preheated oven (electric cooker: 175 °C/ convection oven 150 °C/ gas: level 2) for approx. 45 minutes.
3
Wash parsley, dab dry, chop finely and add to the filling. Season the filling with salt, pepper and nutmeg and spread it on the inside of the cutlet. Roll up the meat and tie up with kitchen string. Heat 1 tablespoon of lard in a roaster. Brown the roulade in it all around. Cook the roulade in a preheated oven (electric cooker: 175 °C/ convection oven 150 °C/ gas: level 2) for approx. 45 minutes. Remove meat from the roaster, wrap in aluminium foil and keep warm. Deglaze roast with stock, boil down briefly. Strain the stock in a pot, add cream and boil down for approx. 5 minutes. Stir in sauce thickener, bring to the boil again, season with salt and pepper. Cut the roast open and arrange on plates with the red cabbage. Garnish as desired with bay leaves and caramelized apple slices. Add the sauce. Delicious with dumplings
4
Deglaze roast with stock, boil down briefly. Strain the stock in a pot, add cream and boil down for approx. 5 minutes. Stir in sauce thickener, bring to the boil again, season with salt and pepper. Cut the roast open and arrange on plates with the red cabbage. Garnish as desired with bay leaves and caramelized apple slices. Add the sauce. Delicious with dumplings