Smoked pork in puff pastry on savoy cabbage

For 4 people
  • 3 Onions
  • 2 Carrots
  • 3-4 Cloves
  • 1 TL black peppercorns
  • 1 kg triggered Kasseler
  • 1 pack (300 g) frozen puff pastry
  • 1 kg Savoy cabbage
  • 2-3 EL Butter or margarine
  • Salt
  • Pepper
  • grated nutmeg
  • 1/4 l Vegetable stock (instant)
  • 100 g grated horseradish (from the jar)
  • 1 pack (25 g) frozen 8 herb mix
  • 1 egg
  • 1 TL whipped cream
  • parsley
  • Baking paper
105 minutes
easy
1.
Wash, peel and roughly cut 2 onions and carrots. Put 1 1/2 liters of water, cloves and peppercorns in a saucepan and bring to the boil. Wash the smoked pork, place in the boiling water and cook covered over medium heat for about 30 minutes.
2.
In the meantime, take apart sheets of puff pastry and let thaw at room temperature. Clean and wash the savoy cabbage and cut into strips. Peel and finely dice the remaining onion. Heat the fat in a saucepan, sauté the onion and cabbage in it and season with salt, pepper and nutmeg.
3.
Pour in the stock and simmer covered for about 20 minutes. Lift the smoked pork from the broth, drain and let cool down a little. Mix the horseradish and frozen herbs and brush the smoked ham all over.
4.
Separate the egg and mix the egg yolks with the cream. Place the puff pastry sheets on top of each other and roll them out thinly into a rectangle. Beat the smoked pork loin in the puff pastry, cut off any excess dough. Brush the edges of the dough with egg white and press down firmly.
5.
Roll out the remaining dough again, cut some strips and cut out flowers from the rest. Brush strips with egg white and stick on the roast. Place the roast and flowers on a baking sheet lined with baking paper.
6.
Bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for about 25 minutes. Brush with egg yolk 5-10 minutes before the end of the baking time. Take the flowers out of the oven a little earlier. Arrange the meat and vegetables on a platter and serve garnished with parsley.
1 person approx.:
  • 870 kcal
  • 3650 kJ
  • 64 g protein
  • 52 g fat
  • 36 g carbohydrates

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