Savoy casserole with pork tenderloin

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the savoy cabbage into strips. Peel onions and garlic. Dice onions, press garlic through a garlic press. Drain the tomatoes on a sieve and collect the juice. Heat 1 tbs. oil in a large pan and leave the bacon in it until crispy.

2. 2

   Line a casserole dish with the bacon. Fry the onions in hot bacon fat until golden brown and finally add the garlic. Remove half of the onions from the pan and set aside. Add the fat to the onions in the pan, heat up and braise the savoy cabbage in it. Season with salt and pepper, add stock and braise covered for about 15 minutes. Wash the marjoram, dab dry and chop except for a little bit for garnishing. Wash the meat, dab dry and cut into thick slices. Put the savoy cabbage vegetables in the casserole dish. Heat the rest of the oil in the pan and fry the meat briefly while turning. Add tomatoes, remaining onions and marjoram and season with salt and lemon pepper. Carefully spread on savoy cabbage. Mix cream and tomato juice, season with salt and pepper and pour over the casserole.

3. 3

   Put the savoy cabbage vegetables in the casserole dish. Heat the rest of the oil in the pan and fry the meat briefly while turning. Add tomatoes, remaining onions and marjoram and season with salt and lemon pepper. Carefully spread on savoy cabbage. Mix cream and tomato juice, season with salt and pepper and pour over the casserole. Sprinkle with cheese and bake in the preheated oven (electric: 200 °C/ gas: level 3) for 40-45 minutes. Serve garnished with marjoram. Boiled potatoes taste good with it

Nutrition Facts

KCAL
600 kcal

CARBS
12 g

FATS
42 g

PROTEINS
44 g