Ingredients for 4 people
- 600 g roast pork lung
- 200 g bacon
- 1 pc. Belly net
- Salt, pepper
- 5 handfuls of girsch
- 4-5 pcs. Cabbage or cabbage leaves without stalk, blanched
Ingredients for the potato dough
- 500 g potatoes
- 250 g flour
- 2 pcs. Eggs
- Salt, pepper, nutmeg
Preparation of the roast lung
- Season the lung roast with salt and pepper and sear on all sides.
- Blanch the goutweed, place in iced water, then squeeze out well and chop coarsely.
- Wrap the lung roast in bacon.
- Prepare the potato dough (potatoes, flour, eggs, salt, pepper, nutmeg) and roll out into a square. Spread the goutweed evenly over the dough, then roll up the wrapped bacon and lung roast.
- Spread out the belly net and lay out the blanched cabbage leaves in a square. Wrap the meat and potato roll in the cabbage leaves. Roll and wrap the net well all round, place the roll on the baking tray and roast in the oven at 160 °C for approx. 30 - 40 minutes.
- Once cooked, slice the rolled roast lung with a sharp knife like a roulade and serve with salad.
You don't really need to serve it with any side dishes, the potato dough is side dish enough.
