Meat Pockets with Red Cabbage Mousse

Remove the hard outer leaves from the red cabbage and discard the stalk. Cut the cabbage as small as possible or possibly shave it and chop it with a cradle knife.

In a saucepan with clarified butter, sweat a shallot, then add red cabbage, balsamic vinegar, an eighth of a liter of red wine, bay leaf spice, green new spice, pepper, juniper, cloves and a little salt. Cook for 15 minutes at low temperature, stirring repeatedly. Then add the two jams and repeatedly soften the cabbage for about 15 min. Next, remove the lid and do it at high temperature, stirring continuously until the juice is reduced. Season the cabbage and set aside.

Pat the cutlets as level as possible, rub with garlic, season with salt and pepper. Put a little red cabbage mousse form on each cutlet half and fold the other half of the meat over it.

Press the edges firmly until smooth.

Fry the meat pockets in a frying pan with clarified butter on both sides. Remove from the frying pan and keep warm. In the frying pan, sauté the remaining shallot cubes, extinguish with remaining red wine and cook it a little bit. Then thicken the sauce with

a teaspoon of butter and season.

Serve the meat pockets with the sauce and the remaining red cabbage mousse. This goes well with mashed potatoes or dumplings.

Our tip: Use high-quality red wine for a particularly fine taste.

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