Roast and stuffed vegetables

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the meat and dab dry. Rub with salt and pepper. Heat clarified butter in a roaster. Brown the meat thoroughly all around. Deglaze with 1/4 litre of water and braise covered for about 1 hour. In the meantime peel shallots and garlic.

2. 2

   Press the garlic through a garlic press and roast it with the shallots after about 30 minutes of cooking time in a roasting pan, deglaze with 1/4 litre of water again and finish cooking. For the vegetables, clean and peel carrots and cut them into small cubes. Clean, wash and dice the peppers. Blanch both in boiling salted water for about 2 minutes. Clean, wash and slice the pointed cabbage. Cook in boiling salted water for about 3-5 minutes and drain. Separate egg, beat egg white until stiff. Mix carrots, paprika, cream cheese and egg yolk. Fold in the beaten egg white. Put pointed cabbage slices on a baking tray. Spread cream cheese mixture and butter in flakes on top. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 12 minutes.

3. 3

   Mix carrots, paprika, cream cheese and egg yolk. Fold in the beaten egg white. Put pointed cabbage slices on a baking tray. Spread cream cheese mixture and butter in flakes on top. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 12 minutes. Wash the herbs and chop them except for a little garnish. Sprinkle the roast with the herbs and sprinkle with some of the roast meat. Arrange everything on a plate garnished with fresh herbs

Nutrition Facts

KCAL
740 kcal

CARBS
12 g

FATS
47 g

PROTEINS
65 g