St. Gallen Cabbage Roulade – Cabbage Roulade

(*) Cook as in St. Gallen Prepare the cabbage for 30 min, loosen the leaves and cut away the ribs.

Fry the pork tenderloin in hot butter fat. Season with salt and pepper.

Place the cabbage leaves on the wet pork net, spread with sausage meat and place the seared pork tenderloin on top. Wrap the net well around the stuffing and fry lightly on all sides in the hot butter fat. Extinguish with white wine and steam in the oven heated to 180 °C for about 1 hour. Add beef broth if necessary.

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