Summary

Ingredients

• 2 heads pointed cabbage (600 g each)
• Salt and pepper, white
• 500 ml water
• 600 g smoked pork, lean, boneless
• 4 tablespoon mustard
• 2 tablespoons oil
• 250 g carrot (s)
• 3 onion (s), medium-sized
• 2 tablespoon margarine
• 3 tablespoon flour
• 200 g whipped cream
• 0.5 ½ lemon (s), grated zest it

Print Recipe Pin Recipe

Instructions

1. Clean and wash the cabbage and peel off 12 large leaves. Blanch in boiling salted water for about 2 minutes, drain and cut the stems flat.
2. Wash the smoked pork, pat dry and cut into 12 slices. Place on the leaves, brush with mustard, fold in the leaf sides, roll up tightly and stick with skewers if necessary. Deglaze with 500 ml of water and cook covered for approx. 20 minutes.
3. Cut the remaining cabbage into strips, peel and dice the carrots and onions and add everything to the rolls after 10 minutes, season with salt and pepper. Take out the rolls and vegetables, measure out 250 ml stock.
4. Heat the fat, sweat the flour, deglaze with the cream and stock. Let simmer briefly, season to taste. Arrange the rolls, vegetables and sauce and sprinkle with lemon zest.
5. With hash browns and cool rosé wine.