Kalbs Tafelspitz with Liver Filling and Savoy Cabbage

Ingredients

• 1 bread roll
• 10 g pork lard
• 250 g pork liver
• 1 egg
• 1 tbsp freshly chopped parsley
• Salt
• pepper (ground)
• 2 tbsp breadcrumbs
• 120 g carrots
• 80 g turnip celery root
• 80 g stalk celery
• 80 g leeks
• 800 g veal Tafelspitz
• 2 shallots
• 4 cloves of garlic
• 2 Bay leaves
• 4 juniper berries
• 2 sprigs parsley
• 1 sprig rosemary
• 1 sprig thyme
• 10 large savoy cabbage leaves
• 2 large carrots
• 1 clove garlic
• 3 tbsp butter
• 100 ml White wine
• 2 tbsp butter
• 2 tbsp flour
• 100 ml dry white wine
• 150 ml heavy cream (at least 30% fat)
• 2 tbsp freshly grated horseradish

Instructions

1. 1.

   For the filling, dice the bread roll into very small cubes. Heat pork lard in a pan and fry the bread cubes until golden brown. Remove from heat and let cool slightly. Rinse the liver under running water, pat dry with kitchen paper, then grind it together with the bread cubes through a fine sieve of the meat grinder. Beat the egg with a fork and add to the liver mixture. Mix in parsley. Season the liver mix with pepper and salt and allow to drain for at least 1–2 hours; if needed, fold in 1–2 tbsp breadcrumbs.

2. 2.

   For the Tafelspitz, peel and halve the carrots and turnip celery root. Wash and trim the stalk celery and leeks. Split the leek lengthwise and slice the celery into rounds. Cut a pocket into the veal Tafelspitz and fill it with the liver mixture. Tie with kitchen twine. Season with salt and pepper and place in boiling water. Add shallots, garlic cloves, bay leaves, and juniper berries, then simmer. After about 1 hour add the vegetables and herbs and continue to simmer for another 40–50 minutes.

3. 3.

   For the savoy cabbage rolls, blanch the cabbage leaves in salted boiling water for 2 minutes, shock them in ice water, then chop four less attractive leaves into small pieces; from the remaining six leaves cut the leaf strips slightly flatter. Peel and dice the carrots finely. Peel the garlic clove and mince it. Mix together with the carrot cubes and chopped cabbage. Sauté in 1 tbsp butter for 2–3 minutes while stirring. Season with salt and pepper. Spread over the six leaves, fold in the sides, roll tightly, and tie with kitchen twine. Brown in the remaining butter, deglaze with wine, and steam in a closed pot for about 10 minutes.

4. 4.

   For the sauce, melt butter in a saucepan, sprinkle flour over it, stir, lightly brown, then add 300 ml Tafelspitz broth and wine to deglaze. Whisk vigorously with a whisk to avoid lumps, then add cream and horseradish and let thicken on medium heat. Season with salt, pepper, and nutmeg. Remove the meat from the stock (reserve the stock for another use) and slice into rounds. Arrange the sliced veal, savoy rolls, and sauce over warmed plates; serve optionally with potato dumplings and Herzoginkartoffeln.