Pointed cabbage and pork fillet gratin
- 300 g Chanterelles
- 2 medium-sized onions
- 50 g smoked streaky bacon
- 1/3 Pot of fresh marjoram
- 2 (approx. 500 g) Pork fillets
- 3 EL Oil
- Salt
-
pepper - 1 kg Pointed cabbage
- 30 g butter or margarine
- 20 g flour
- 100 ml Vegetable stock (instant)
- 1 / 4 l Milk
- grated nutmeg
- fat
90 minutes
light
- 1.
- Clean the chanterelles, wash thoroughly several times and drain well. Peel the onions and finely dice them. Also cut the bacon into fine cubes. Wash marjoram, pat dry and chop except for something to garnish. Wash pork fillets and pat dry. Heat the oil in a pan and fry the fillets for about 10 minutes until golden brown. Season with salt and pepper and remove from the pan. Leave the bacon in the hot frying fat until crispy and first briefly fry the onions. Then add the chanterelles and fry for 4-5 minutes. Stir in the marjoram and season with salt and pepper. Clean, quarter and wash the pointed cabbage. Roughly cut the pointed cabbage into pieces. Bring 200 ml of water and a little salt to the boil. Add the pointed cabbage and cook covered for 8-10 minutes. Heat the fat in a saucepan and sweat the flour in it. Pour in the stock and milk while stirring, bring to the boil and simmer for about 5 minutes. Pour the spray cabbage onto a sieve and collect the vegetable water. Stir the vegetable water (approx. 150 ml) and cheese into the sauce and season the sauce with salt, pepper and nutmeg. Cut the pork fillets into slices. Place in a flat, greased baking dish with the chanterelles and pointed cabbage. Spread the cheese sauce over it. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 25-30 minutes. Serve garnished with marjoram
1 person approx:
- 540 kcal
- 2260 kJ
- 46 g protein
- 35 g fat
- 13 g carbohydrates
Leave A Comment