Roast Pork Coated with Savoy Cabbage and Thickly Coated

5 from 7 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 36 kcal


  • 500 g Savoy cabbage
  • 0,5 cups Cream
  • Salt, white pepper, nutmeg
  • 1 kg Roast pork lean, from the leg
  • 1 Roll of puff pastry with parchment paper
  • 2 tbsp Green pepper a. d. Glass
  • 1 tbsp Mango chutney
  • 70 ml Sherry medium
  • 120 ml Meatsoup
  • Stitch butter
  • 1 egg yolk
  • 1 egg white


  • Chop the sausage into small pieces and simmer in salted water. Pour off the water, combine with the cream and season with salt, pepper and nutmeg. Put aside.
  • Season the meat with salt and pepper. To sear STH. Fry in a preheated oven at 90 degrees top / bottom heat for 90 minutes.
  • In the pan where the meat was seared, add the sherry and the meat broth. Bring to the boil. Add the green pepper and chutney. To taste. Finally stir in a trick of ice-cold butter.
  • Cut 4 dumplings from the day before and pepper them strongly. These are roasted in hot butter fat.
  • After 90 minutes, remove the roast and coat with puff pastry. I still had some dough left and tried to make decorations with 1 egg yolk and brush the puff pastry with a silicone brush, then it shines nicely. Mix 1 egg white and glue the edges of the puff pastry with it.
  • Back in the oven. I had set 200 degrees at 20 minutes. Was a little too much. OK, next time I'll try it out at 180 degrees. Serve the rest of the savoy cabbage as a side dish.
  • Roast the dumpling slices and start serving. Bon Appetit.


Serving: 100gCalories: 36kcalCarbohydrates: 2.5gProtein: 2.1gFat: 0.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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