Saltimbocca with bacon-mustard filling on paprika-sour cabbage

Name: Saltimbocca with bacon-mustard filling on paprika-sour cabbage
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kg Potatoes; 1 Onion; 1 red pepper; 4 TABLESPOONS Oil; 1 can(s) (850 ml) Sauerkraut; 400 ml Vegetable broth; 2 Bay leaves; 3 Allspice seeds; 2 Gherkins; 4 Pork cutlet (approx. 125 g each); 2 TEASPOONS Mustard; 4 discs Bacon; 8 Sage leaves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 ml Milk; 50 g Butter; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Sugar; 4 wooden skewers; 7-10 Tbsp Cling film

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 kg Potatoes
1 Onion
1 red pepper
4 TABLESPOONS Oil
1 can(s) (850 ml) Sauerkraut
400 ml Vegetable broth
2 Bay leaves
3 Allspice seeds
2 Gherkins
4 Pork cutlet (approx. 125 g each)
2 TEASPOONS Mustard
4 discs Bacon
8 Sage leaves
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 ml Milk
50 g Butter
7-10 Tbsp grated nutmeg
7-10 Tbsp Sugar
4 wooden skewers
7-10 Tbsp Cling film

Directions

1
Peel and wash the potatoes and cook in salted water for about 25 minutes. Peel the onion. Dice 1/2 onion finely, cut the rest into 4 rings. Wash, clean and chop the peppers. Heat 2 tablespoons of oil in a saucepan, fry diced onion and bell pepper for about 3 minutes until translucent.
2
Add the sauerkraut, stock, bay leaf and allspice and simmer in a closed saucepan for about 30 minutes. In the meantime cut the cucumbers lengthwise into 6 thin slices. Wash the meat, dab dry and pat thinly between 2 layers of foil.
3
Spread with 1/2 tsp. mustard on each. Cover each with 1 slice of bacon, 3 slices of cucumber, 1 onion ring and 2 sage leaves, fold over and pin each with a wooden skewer. Heat 2 tablespoons of oil in a large frying pan and fry the Saltimbocca for about 4 minutes on each side.
4
Season with salt and pepper. Bring milk and butter to the boil. Drain potatoes, add hot milk. Mash everything with a potato masher. Season the puree with salt, pepper and nutmeg. Season sauerkraut with salt, pepper and sugar and arrange on plates with Saltimbocca.
5
Add the purée.