Savoy cabbage packet with pork tenderloin

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean cabbage, remove outer leaves. Loosen 8 savoy cabbage leaves and cut the thick ribs flat. Blanch the leaves in salted water for about 10 seconds. Then rinse in cold water and drain. Clean the mushrooms, chop 500 g finely. Quarter the rest. Peel onions, chop 1 onion finely. Heat 1 tablespoon of oil in a pan.

2. 2

   Brown the mushroom quarters, remove and put aside. Add chopped mushrooms to the pan, stir-fry over medium heat for about 10 minutes. Season with salt and pepper. In the meantime wash parsley, dab dry and chop finely. Remove the mushrooms from the pan. Stir in parsley, breadcrumbs, mustard and egg yolk. Wash the tomato and cut out the stem. Cut the tomato into quarters, remove the seeds, dice the tomato flesh and fold into the mushroom mixture. Wash the pork fillet, dab dry and cut into 8 medallions (approx. 75 g each). Heat the remaining oil in a pan and fry the medallions on all sides. Take them out and season with salt and pepper. Spread 1 large savoy cabbage leaf with mushroom mixture and place 1 pork tenderloin medallion on each. Roll up to a packet and fix it with a wooden skewer. Fry the savoy cabbage parcels all around in the frying fat. Cut the remaining onion into quarters and add. Deglaze with stock and stew covered for about 10 minutes.

3. 3

   Heat the remaining oil in a pan and fry the medallions on all sides. Take them out and season with salt and pepper. Spread 1 large savoy cabbage leaf with mushroom mixture and place 1 pork tenderloin medallion on each. Roll up to a packet and fix it with a wooden skewer. Fry the savoy cabbage parcels all around in the frying fat. Cut the remaining onion into quarters and add. Deglaze with stock and stew covered for about 10 minutes. In the meantime, roughly chop the remaining savoy cabbage. Bring the cream to the boil in a pot, add the savoy cabbage and simmer for about 10 minutes. Season with salt and nutmeg. Add mushroom quarters. Take out the savoy cabbage packet and keep warm. Pour the stock through a sieve into a pot and bring to the boil. Stir starch with 1 tablespoon of water until smooth and thicken the stock. Season with salt and pepper if necessary. Arrange savoy cabbage, creamed savoy and sauce on plates

4. 4

   Bring the cream to the boil in a pot, add the savoy cabbage and simmer for about 10 minutes. Season with salt and nutmeg. Add mushroom quarters. Take out the savoy cabbage packet and keep warm. Pour the stock through a sieve into a pot and bring to the boil. Stir starch with 1 tablespoon of water until smooth and thicken the stock. Season with salt and pepper if necessary. Arrange savoy cabbage, creamed savoy and sauce on plates

5. 5

   Glass: littala/Hackman

Nutrition Facts

KCAL
490 kcal

CARBS
12 g

FATS
27 g

PROTEINS
46 g