Pork fillet with mozzarella

Bigos

• 600 GRAM PORK FILLET, in 4 pieces
• 1 BOLL MOZZARELLA, cut in 4
• HANDFUL BASIL LEAVES
• 50 GRAM PINE NUTS, roasted
• 50 GRAM BUTTER

• 400 GRAM SAUERKRAUT
• 200 GRAM WHITE CABBAGE, shredded
• 1 ONION, sliced
• 200 GRAM MUSHROOMS, sliced
• 50 GRAM PRUNES, quartered
• 2 CLOVES GARLIC, chopped
• 400 GRAM BEEF FOR STEWING, in strips
• 1 SMOKED SAUSAGE, sliced
• 1 GLASS RED WINE
• 3 TBSP TOMATO PUREE

Cut the pork fillet pieces open in the middle and stuff them with a piece of mozzarella and some basil leaves; close the hole with a wooden skewer. Sprinkle the meat with salt and pepper to taste. Fry the meat in the butter, 10 minutes on each sides. Put the meat on plates and sprinkle with pine nuts.

Stir fry the onion, cabbage and garlic for 5 minutes. Add the beef and stir fry 5 minutes more. In a separate pan, fry the mushrooms 5 minutes and add them to the beef. Add the remaining ingredients and pepper and salt to taste and bring this mixture to the boil. Simmer for 2 hours. Serve with bread, potatoes or pasta.

You can prepare mouth-watering dishes using sauerkraut, try for instance Mediterranean sauerkraut, sauerkraut soup and Frisian sauerkraut.