Baked cutlet on savoy cabbage cream vegetables
DIFFICULTY
easy
easy
RATING
COOK TIME
50 mins
50 mins
TOTAL TIME
50 mins
50 mins
Ingredients
Servings:
4
- 1 Head approximately (750 g) Savoy cabbage
- 250 g white mushrooms
- 1 glass (320 ml) Tomatoes
- 7-10 Tbsp Paprika
- 30 g Butter or margarine
- 1/4 l clear broth (instant)
- 100 g Whipped cream
- 1 TABLESPOON Flour
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp grated nutmeg
- 1 - 2 TABLESPOONS Oil
- 4 discharged sham chops
- 7-10 Tbsp (about 500 g)
- 40-50 g Middle Ages
- 7-10 Tbsp Gouda cheese
Directions
- 1
Clean, wash and cut the savoy cabbage into strips. Clean, wash and halve the mushrooms. Drain tomato peppers on a sieve. Heat the fat in a pot and fry the mushrooms in it. Add savoy cabbage, braise briefly and deglaze with stock. Add strips of paprika and cook covered for about 20 minutes. Mix cream and flour and stir into the cabbage.
- 2
Bring to the boil again briefly. Season to taste with salt, pepper and nutmeg and place in an ovenproof dish (casserole dish). Heat the oil in a pan. Season the meat with salt and pepper and fry for about 4 minutes. Place on the vegetables. Grate the cheese on the cutlets. Grill under the preheated grill for 2 - 3 minutes
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