Cabbage pan with Kasseler

Name: Cabbage pan with Kasseler
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 White cabbage (about 500 g); 7-10 Tbsp Salt; 750 g Potatoes; 1/2 package (150 g) frozen young peas; 300 g tripped chop of Kasseler; 3 TABLESPOONS Oil; 1 TABLESPOON Caraway seeds; 7-10 Tbsp Pepper; 150 g Fresh cream; 7-10 Tbsp some chopped parsley

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1/2 White cabbage (about 500 g)
7-10 Tbsp Salt
750 g Potatoes
1/2 package (150 g) frozen young peas
300 g tripped chop of Kasseler
3 TABLESPOONS Oil
1 TABLESPOON Caraway seeds
7-10 Tbsp Pepper
150 g Fresh cream
7-10 Tbsp some chopped parsley

Directions

1
Wash the cabbage, quarter it, cut out the stalk and cut the cabbage into pieces. Blanch in boiling salted water for about 3 minutes. Wash, peel and slice the potatoes. Put peas in cold water.
2
Cut the meat into cubes. Heat the oil in a pan and fry the potatoes for about 15 minutes while turning. Drain the peas on a sieve. Add cabbage, meat, caraway and peas to the pan and fry for another 10 minutes, turning.
3
Season to taste with salt and pepper. Season crème fraîche with salt and pepper. Serve the cabbage pan with a dash of crème fraiche. Sprinkle the rest of the crème fraiche with chopped parsley and add extra.