pointed cabbage – smoked pork rolls

Ingredients for 4 servings:

• 2 heads of pointed cabbage (600 g each)
• Salt and pepper, white
• 500 ml water
• 600 g lean smoked pork, boneless
• 4 tbsp mustard
• 2 tbsp oil
• 250 g carrot(s)
• 3 medium onions
• 2 tbsp margarine
• 3 tbsp flour
• 200 g whipped cream
• ½ lemon(s), grated peel

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean and wash the cabbage, and remove 12 large leaves. Blanch in boiling salted water for about 2 minutes, drain well, and trim the stem ends. Wash the smoked pork, pat dry, and cut into 12 slices. Place on the leaves, spread with mustard, fold in the leaf sides, roll up tightly, and secure with skewers, if desired. Deglaze with 500 ml water, cover, and simmer for about 20 minutes. Cut the remaining cabbage into strips, peel and dice the carrots and onions, and add everything to the rolls after 10 minutes, seasoning with salt and pepper. Remove the rolls and vegetables, measure out 250 ml of stock. Heat the fat, sauté the flour, and deglaze with the cream and stock. Simmer briefly, then season to taste. Serve the rolls, vegetables, and sauce on the plate, and sprinkle with lemon zest. Serve with rösti (fried potatoes) and chilled rosé wine.