Cabbage bags with salad

Ingredients for 6 servings:

• 150 g tomatoes
• 250 g Mett (seasoned pork mince)
• 100 g onion(s)
• 150 g cheese, grated, medium-aged Gouda
• 400 g white cabbage
• 1 bunch of spring onions
• 1 egg(s)
• 1 pack of puff pastry, fresh or frozen
• Salt, pepper and some flour
• 1 small jar of pickled gherkins
• 250 g salad cream (retoulade)
• 1 egg(s), hard-boiled
• 1 onion(s)
• 1 leaf salad, depending on the season

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

suitable as a starter

Clean the white cabbage, remove the center stalk, and quarter it. Slice it into fine strips using a grater. Blanch it in boiling salted water for three to four minutes, then plunge it into ice water, drain well, and squeeze dry. Peel the tomatoes, drain well, squeeze dry with your hands, and add them to the cabbage. The mixture should be as dry as possible. Peel and finely dice the onion. Finely grate the cheese. Place everything in a large bowl along with the minced pork and the cabbage mixture and mix well. Season with salt and pepper. Roll out the puff pastry with a little flour and cut into squares. Separate the egg and brush the edges of the pastry with the egg white. Form medium-sized dumplings from the cabbage mixture and place them in the center of the pastry square. Gather the edges together and pinch the tops together. Blanch the spring onions, rinse in ice water, and pat dry. Tie a leek strip around the neck of each bag in a bow. Finally, brush the bags with egg yolk and place them on a baking sheet lined with parchment paper. Bake at approximately 180 degrees Celsius (top/bottom heat) for approximately 30 minutes until golden brown. For the salad dressing, finely dice the onion, gherkins, and egg. Add the remoulade sauce and a few tablespoons of the pickle juice, and season with salt and pepper. Wash and dry the lettuce, then serve with the salad dressing and a cabbage bag on each side.