Pork fillet in cabbage casing

Ingredients for 4 servings:

• 2 pork fillets (300 g each)
• 6 slices of breakfast bacon
• 6 large savoy cabbage leaves, blanched
• 1 bell pepper(s), red, diced
• 250 g sauerkraut
• 2 tsp vegetable broth
• 150 g cream
• 1 tbsp paprika powder, sweet
• salt and pepper
• 2 tbsp oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Something different

Season the fillets with salt and pepper and wrap in bacon. Heat the oil and sear the fillets thoroughly on all sides. Remove from the pan. Place 3 savoy cabbage leaves next to each other, slightly overlapping. Distribute the sauerkraut and peppers on top, along with a pork fillet each. Roll up and secure with toothpicks. Sear all over in the frying fat. Deglaze with 3/8 liters of water. Cover and simmer for about 20 minutes. Remove the rolls and keep warm. Whip the cream until semi-stiff and stir into the stock. Season with salt and paprika. Slice the rolls and serve with the sauce. Serve with croquettes or potato gratin.