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🍽️ Goat and Milk Pig Roll Wrapped in Savoy Cabbage

585 kcal · 30 min · 4 servings

Ingredients

• 1 small pointed cabbage
• salt
• 450 g meat from kid goat (back fillet; order from the butcher)
• 150 ml whipping cream
• pepper from the mill
• Madeira (to taste)
• 80 g eggplants
• 80 g zucchini
• one half each of green and yellow bell peppers
• 6 tbsp butter
• 300 g pork (back fillet from milk pig)
• 4 shallots
• 250 ml port wine
• 400 ml lamb stock (from the jar)
• 125 g baby corn cobs
• 8 small beetroot bulbs
• 12 navets (mini)

Instructions

1. 1. Remove the wilted outer leaves from the savoy cabbage.
2. 2. Cook the remaining savoy cabbage in a large pot of boiling salted water for about 10 minutes.
3. 3. Remove the savoy cabbage with a slotted spoon.
4. 4. Rinse the savoy cabbage gently under cold water.
5. 5. Detach the outer leaves from the head.
6. 6. Use the remaining leaves for another dish.
7. 7. Lay out a large piece of aluminum foil on your work surface.
8. 8. Place the savoy cabbage leaves on the foil, overlapping them.
9. 9. Cut 150 g of goat loin fillet into small cubes.
10. 10. Puree the meat cubes together with the cream in an electric food processor.
11. 11. Season the meat and cream mixture with salt, pepper, and a bit of Madeira.
12. 12. Rinse the vegetables well.
13. 13. Cut the vegetables into very small cubes.
14. 14. Heat 2 tablespoons of butter in a pan.
15. 15. Briefly sauté the vegetable cubes in the hot butter.
16. 16. Season the sautéed vegetables with a little salt and pepper.
17. 17. Spread the goat and cream mixture evenly over the savoy cabbage leaves.
18. 18. Sprinkle the seasoned vegetable cubes over the meat mixture.
19. 19. Cut the remaining goat loin into thicker strips.
20. 20. Cut the milk pig loin fillet into thicker strips.
21. 21. Place the meat strips on top of the vegetable and meat layer.
22. 22. Season the meat lightly again with salt and pepper.
23. 23. Wrap the savoy cabbage leaves tightly around the filling.
24. 24. Wrap the roll firmly in the aluminum foil.
25. 25. Seal the aluminum foil well so that nothing can escape.
26. 26. Fill a long pot with water.
27. 27. Bring the water in the pot to a boil.
28. 28. Place the meat roll into the boiling water.
29. 29. Let the roll cook gently at a temperature of 75 degrees for about 35 minutes.
30. 30. Peel the shallots for the sauce.
31. 31. Dice the shallots.
32. 32. Heat 2 tablespoons of butter in a clean pan.
33. 33. Sauté the shallots in the butter until translucent.
34. 34. Deglaze the shallots with port wine.
35. 35. Pour the lamb stock over the shallots.
36. 36. Reduce the sauce over high heat to about one-third of its original volume.
37. 37. Strain the sauce through a fine sieve.
38. 38. Season the finished sauce with salt, pepper, and Madeira.
39. 39. Prepare the mini vegetables.
40. 40. Peel the mini vegetables.
41. 41. Cook the mini vegetables in salted water for 8 to 12 minutes.
42. 42. Drain the mini vegetables.
43. 43. Rinse the mini vegetables with cold water.
44. 44. Let the mini vegetables drain well.
45. 45. Heat the remaining butter in a pan.
46. 46. Briefly sauté the mini vegetables in the hot butter.
47. 47. Season the vegetables with a little salt and pepper.
48. 48. Remove the meat roll from the aluminum foil.
49. 49. Slice the meat roll.
50. 50. Serve the meat slices with the sauce and vegetables.

Nutrition per serving

• kcal: 585
• Protein: 36 g · Fett/Fat: 42 g · Carbs: 14 g