Lamb and Milk Pig in Savoy Cabbage Wrap

Ingredients

• 1 small savoy cabbage
• Salt
• 450 g lamb meat (back fillet; order from butcher)
• 150 ml Heavy Cream
• ground pepper
• Madeira wine for seasoning
• 80 g eggplant
• 80 g zucchini
• half a green and half a yellow bell pepper each
• 6 tbsp butter
• 300 g pork (back fillet of milk pig)
• 4 shallots
• 250 ml port wine
• 400 ml lamb stock (from the bottle)
• 125 g corn kernels
• 8 small beetroot knobs
• 12 mini navettes

Instructions

1. 1.

   Remove outer wilted leaves from savoy cabbage. Cook cabbage in plenty of boiling salted water for about 10 minutes. Take cabbage out with a slotted spoon, rinse cold and remove outer leaves (use remaining leaves elsewhere). Lay a large sheet of foil and arrange cabbage leaves so they overlap.

2. 2.

   Cut 150 g lamb back fillet into cubes, blend with heavy cream in an electric mixer. Season with salt, pepper and a splash of Madeira. Clean, rinse and finely dice vegetables. Heat 2 tbsp butter and quickly sauté the veggies. Salt and pepper lightly.

3. 3.

   Spread lamb filling gently on cabbage leaves and sprinkle vegetable cubes over it. Cut remaining lamb back and pork back fillet into thicker strips and lay them on top. Season lightly again, first wrap in cabbage leaves then tightly in foil. Seal foil well. Fill a long pot with water, bring to boil and place the roll inside. Cook at moderate heat (75°C) for about 35 minutes.

4. 4.

   For sauce peel and dice shallots. Heat 2 tbsp butter and sauté shallots until translucent. Deglaze with port wine. Add lamb stock and reduce by about two thirds over high heat. Strain through a sieve and season with salt, pepper and Madeira.

5. 5.

   Cook mini vegetables in salted water for 8-12 minutes. Drain, rinse cold and let drain. Heat remaining butter and briefly sauté veggies. Season with salt and pepper.

6. 6.

   Remove the meat roll from foil and slice into rounds. Serve with sauce and vegetables.