John Myers
Pork Fillet Wrapped in Savoy Cabbage >>
The perfect pork fillet wrapped in savoy cabbage >> recipe with a picture and simple step-by-step instructions.
- 4 bigger Savoy cabbage leaves
- 300 g Pork fillet head
- 3 Pc. Spring onions
- 2 Bratwurst raw, fine
- 1 middle Tomato
- Salt
- Freshly grated nutmeg
- 1 tbsp Italian herbs frozen or fresh
- White milled pepper
- 25 g Walnut kernels
- 2 tbsp Olive oil
garnish
- Savoy
- 50 g Dried plums
- 1 Shallot
- 2 tbsp Clarified butter
- 100 ml Vegetable broth hot
- Cream
- Duchess potatoes
- Wash pearling leaves, remove thick leaf panicles. Heat plenty of salted water in a saucepan and blanch the leaves for about 3 minutes. Take out and immediately put in very cold water.
- Press the sausage dough out of the skin (alternatively, about 200g meat sausage meat could be used fresh). Cut the spring onions into rings. Peel the tomatoes, remove the seeds and cut into small cubes. Chop the walnuts and add everything with the herbs to the sausage batter. Season to taste with salt and pepper. Preheat the oven to 200 ° C top / bottom heat.
- Place the pearling leaves next to each other, slightly overlapping. Spread the sausage mixture in the middle. Salt and pepper the fillet and place on the sausage mixture. Spread the rest of the sausage mixture over it and fold up the savoy cabbage leaves. Fix with roulade needles.
- Put 1 tablespoons of olive oil in an ovenproof pan, add the fillet packet and brush with the remaining oil. Put everything in the preheated oven for about 30 minutes. Cover with aluminum foil after 15 minutes. As a result, the savoy cabbage doesn’t get so dark and doesn’t dry out so much. Add the duchess potatoes to the tube for the last 5 minutes.
- For the side dish, cut the remaining savoy cabbage (amount as desired) into small pieces. Also cut the plums into small pieces, dice the shallot. Heat the clarified butter and sauté the shallots and plums so that the sugar in the plums caramelizes slightly. Add the savoy cabbage and lightly sear. Deglaze with the broth and simmer covered for about 20 minutes.
- Let the savory packets rest in the switched off oven for about 10 minutes (the duchess potatoes are heated up). Season the savoy cabbage with salt and pepper and thicken with the cream, then remove the packet, remove the roulade needles and cut into slices. Serve with the savoy cabbage and the duchess potatoes.
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