Stuffed Pork Loin in Herb Crust on Pointed Cabbage Vegetables

(approx. 60 min) Remove outer leaves from pointed cabbage, cut in half, remove stem and cut into wide strips. Peel and dice the pumpkin. Peel and finely dice onion. Peel and core tomatoes and cut into fillets. Chop parsley and chives, grate thyme and mix with breadcrumbs. Mix the eggs.

Sauté onions in hot olive oil*, add pumpkin and pointed cabbage, sauté briefly, season with vanilla salt and fold in sesame seeds. Add a little vegetable soup, cook until al dente and finally drizzle with cooled pressed olive oil.

Season the pork loin with salt and pepper, fill with a slice of ham, then top with tomato fillets and sage leaves and cover with cheese slice. Fold the butterfly steak closed, flour it, pull it through the egg and turn it to the other side in herb crumbs. Finish cooking meat in hot olive oil until golden on both sides. Arrange the vegetables on a plate, cut the meat in half diagonally and garnish with thyme sprigs.

(*= sauté a little bit, fry briefly – remark of the creator of the recipe)

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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