Braised Chinese cabbage with mushrooms

Name: Braised Chinese cabbage with mushrooms
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g triggered casseler; 1 Onion; 300 g mixed mushrooms (e.g. oyster mushrooms, shiitake, mushrooms); 1 kg Chinese cabbage; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Aiwar (spicy-hot spice paste); 150 g ripened cream; 7-10 Tbsp Parsley

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g triggered casseler
1 Onion
300 g mixed mushrooms (e.g. oyster mushrooms, shiitake, mushrooms)
1 kg Chinese cabbage
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Aiwar (spicy-hot spice paste)
150 g ripened cream
7-10 Tbsp Parsley

Directions

1
Cut the cured pork into small cubes. Peel and finely dice the onion. Clean and grate the mushrooms. Screw out the stems of the shiitake mushrooms. Score the shiitake crosswise at the top. Halve the mushrooms.
2
Cut oyster mushrooms smaller depending on size. Clean, wash and cut the Chinese cabbage into strips. Heat oil in a large pan. Brown the sausage in it and take it out. Fry the onion and mushrooms.
3
Add cabbage and braise for about 3 minutes. Season with salt and pepper. Add meat again and heat. Fold the aiwar into the sour cream with a fork. Arrange everything on a plate, garnish with a dollop of sour cream and some parsley.
4
Add the rest of the sour cream extra.