Pork fillet in red cabbage and chestnut strudel

Ingredients for 4 servings:

• 1 pack of red cabbage (frozen, 600 g)
• 2 packs of rice (chestnut rice from Iglo, frozen) 125 g each
• 2 bags of dough (Iglo strudel dough, frozen), 200 g
• 25 g mashed potato powder
• 2 eggs
• 500 g pork fillet(s), fresh
• oil
• butter
• Salt
• pepper

Instructions

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

Thaw the red cabbage, chestnut rice, and strudel dough according to the package instructions. Mix the mashed potato powder into the thawed red cabbage and let stand for about 10 minutes. Mix the thawed chestnut rice with an egg until creamy. Trim the pork fillet of fat, season well with salt and pepper, and sear in a pan with hot oil until seared—but do not cook thoroughly. Spread a bag of thawed strudel dough on a cloth and spread a thin layer of the chestnut mixture on it. Leave a 5 cm border all around; do not spread it on top. Then place the pork fillet on the strudel sheet spread with chestnut rice. Fold in the edges and roll up. Spread the second bag of strudel dough on a cloth and spread the red cabbage mixture thinly on top, again leaving a 5 cm border. Then place the small pork fillet strudel on the strudel sheet covered with red cabbage. Fold in slightly on the left and right sides and roll up tightly. Brush the strudel with melted butter and place it on a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C for about 20 minutes. Then brush with a beaten egg and bake for another 10 minutes until golden brown. Let the strudel rest for about 5 minutes, then slice and serve. Serve with croquettes.