Braised Kasseler chops
easy
45 mins
45 mins
Ingredients
- 6 released Kasseler chops (200 g each)
- 2 medium-sized onions
- 2 TABLESPOONS medium hot mustard
- 3 TABLESPOONS Honey
- 1 TABLESPOON Flour
- 400 g Whipped cream
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 kg floury cooking potatoes (e.g. Afra)
- 500 g Savoy cabbage
- 50-75 g Butter
- 200 ml Milk
- 1 collar Chives
Directions
- 1
Wash the meat, dab dry and place in an ovenproof dish. Peel and halve the onions and cut them into thin slices. Spread on the meat. Mix mustard, honey and flour. Gradually stir in cream. Season with nutmeg, salt and pepper.
- 2
Pour over the meat. Braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes. Peel, wash and cut the potatoes into pieces. Cook in boiling salted water for about 20 minutes. Clean the savoy cabbage and cut out the stalk. Wash the savoy cabbage and cut into fine strips. Melt butter in a pan and fry the savoy cabbage for about 1 minute. Season with salt and pepper. Cover and fry over a low heat for 8-10 minutes. Heat up the milk. Drain the potatoes and mash them with the milk to a puree. Add butter savoy cabbage, mix in, season with salt and nutmeg.
- 3
Season with salt and pepper. Cover and fry over a low heat for 8-10 minutes. Heat up the milk. Drain the potatoes and mash them with the milk to a puree. Add butter savoy cabbage, mix in, season with salt and nutmeg. Wash the chives, dab dry and cut into rings. Sprinkle over the Kasseler. Serve with the savoy cabbage puree
- 4
With 6 people:
Nutrition Facts
750 kcal
36 g
45 g
50 g
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