it takes a long hour to make but it's really worth it!
1 large head of lettuce or Chinese cabbage, washed and shredded
salt
150 g Gruyene, grated
some grated rusk
4-5 scallions, chopped
120 ml dairy cream
60 g of Roquefort cheese, crushed with a fork
200 g mushrooms, chopped
50-60 g milk butter
5-6 large potatos
1 tablespoon(s) margarine
3-4 tablespoon(s) olive oil
1 small cluster of dill, chopped
For the garnish:
1 cube of vegetable broth
3 leeks, diced
1/2 cluster of parsley, chopped
1 kg pork, leg or chuck (shoulder-blade) boneless, cut into cubes
pepper
In a large stockpot heat some oil and margarine and sauté the pork until it browns. Remove the pork from the pot and add the leeks, the scallions and the mushrooms. Sauté the vegetables for 10-12 minutes.
Then, add the dill, the parsley and lastly the cabbage (or the lettuce) and allow it all to brown.
Add the vegetable cube and some warm water, put the meat back into the pot and simmer for 1 hour. Towards the end, increase the flame so that any excess water can evaporate. Add the crushed Roquefort cheese and the dairy cream and boil for 2-3 minutes until the cheese has melted and the sauce becomes a little creamy.
While the meat is boiling, prepare the garnish. Boil the potatoes with their skins in water with plenty of salt until they become soft. Peel them and pass them through a mill. Add the rest of the cheese and some pepper to the mashed potatoes and pass them through the mill again.
Butter a baking pan and sprinkle some grated rusk and Gruyene cheese into it. Cover the mushed potatoes with the melted butter and sprinkle with some grated rusk. Grill for 3-4 minutes until the mashed potatoes become golden brown.
Serve the pork and the vegetables with the white sauce and the golden brown mashed potatoes.
NOTES: Chop or shred the chinese cabbage into long, larger pieces.
1/2 cup of fresh milk can also be added to the mashed potatoes
