Stuffed roast pork roll

Name: Stuffed roast pork roll
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 collar Parsley; 1 kg Roast pork schnitzel (let the butcher cut it into a large slice); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 80 g Kasseleraufschnitt; 3 TABLESPOONS grated parmesan cheese; 1 (approx. 800 g) Head Savoy cabbage; 2 TABLESPOONS clarified butter; 275 g Mushrooms; 2 Tomatoes; 1 Onion; 2 TABLESPOONS Butter or margarine; 20 g Flour; 200 g Whipped cream; 7-10 Tbsp Tomato Rose; 7-10 Tbsp wooden sticks; 7-10 Tbsp Kitchen yarn

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 collar Parsley
1 kg Roast pork schnitzel (let the butcher cut it into a large slice)
7-10 Tbsp Salt
7-10 Tbsp Pepper
80 g Kasseleraufschnitt
3 TABLESPOONS grated parmesan cheese
1 (approx. 800 g) Head Savoy cabbage
2 TABLESPOONS clarified butter
275 g Mushrooms
2 Tomatoes
1 Onion
2 TABLESPOONS Butter or margarine
20 g Flour
200 g Whipped cream
7-10 Tbsp Tomato Rose
7-10 Tbsp wooden sticks
7-10 Tbsp Kitchen yarn

Directions

1
For the filling, wash and chop the parsley. Wash the meat and dab dry. Season with salt and pepper. Spread the smoked pork loin on top. Sprinkle with parsley and parmesan. Roll up tightly, pin with wooden sticks and wrap tightly with kitchen string.
2
Place the rolled roast on the fat pan of the oven. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour. After about 10 minutes, pour 3/8 litres of water onto the fat pan of the oven. In the meantime, clean and wash the savoy cabbage and cut into fine strips. Fry in hot lard while turning for about 5 minutes. Season with salt and pepper. Deglaze with 1/4 litre water. Cover and cook for another 15 minutes. Wash, clean and halve the mushrooms. Cut tomatoes into quarters, remove seeds and dice finely. Peel and chop onion. Melt the fat, fry the onion and mushrooms in it while turning.
3
Cover and cook for another 15 minutes. Wash, clean and halve the mushrooms. Cut tomatoes into quarters, remove seeds and dice finely. Peel and chop onion. Melt the fat, fry the onion and mushrooms in it while turning. Season with salt and pepper. Dust with flour. Add cream and 1/4 litre water while stirring constantly. Simmer for about 10 minutes, season again. Remove roast from the oven and arrange on a plate with savoy cabbage and mushroom sauce. Sprinkle with diced tomatoes. Serve garnished with tomato rose to taste
4
Dust with flour. Add cream and 1/4 litre water while stirring constantly. Simmer for about 10 minutes, season again. Remove roast from the oven and arrange on a plate with savoy cabbage and mushroom sauce. Sprinkle with diced tomatoes. Serve garnished with tomato rose to taste