Roast pork in savoy cabbage

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Clean and wash the savoy cabbage and remove 6 leaves. Cut the remaining savoy cabbage into strips. Blanch the savoy cabbage leaves in boiling salted water for 5-8 minutes and rinse with cold water. Clean, wash and dry the mushrooms. Chop half of the mushrooms finely, cut the rest in half. Peel onion and chop finely.

2. 2

   Fry the diced onion and chopped mushrooms in 1 tablespoon of hot oil. Season with mustard, salt, pepper and nutmeg. Wash the meat, dab dry and fry the rest of the oil in a casserole dish all around. Remove the meat. Place 3 savoy cabbage leaves on a work surface, slightly overlapping. Spread half of the mushroom sauce on the middle of the savoy cabbage leaves. Place the meat on top and spread with the remaining farce. Place the remaining savoy cabbage leaves on top and press down. Tie together with kitchen string. Dice the bacon finely and leave it out in the frying fat. Add the remaining savoy cabbage and mushrooms and braise. Deglaze with vegetable stock and place the meat on top.

3. 3

   Place the remaining savoy cabbage leaves on top and press down. Tie together with kitchen string. Dice the bacon finely and leave it out in the frying fat. Add the remaining savoy cabbage and mushrooms and braise. Deglaze with vegetable stock and place the meat on top. Cover and cook in a preheated oven (electric: 200°C/ gas: level 3) for 1 1/2 -2 hours. Turn the roast halfway through the cooking time and carefully stir the vegetables. Arrange vegetables and roast on a plate and garnish with parsley

4. 4

   65 E g/ 22 F g/ 6 KH g

Nutrition Facts

KCAL
470 kcal

CARBS
6 g

FATS
22 g

PROTEINS
65 g