Chinese cabbage-mushroom-pan with smoked pork

Name: Chinese cabbage-mushroom-pan with smoked pork
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g tripped chop of Kasseler; 1 medium onion; 300 g mixed mushrooms (e.g. oyster mushrooms, shiitake; 7-10 Tbsp and mushrooms); 1 kg Chinese cabbage; 2 TABLESPOONS Oil; 7-10 Tbsp salt, white pepper; 1-2 TABLESPOONS Ajvar (Paprika-vegetable puree; glass); 150 g ripened cream; 7-10 Tbsp Parsley

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g tripped chop of Kasseler
1 medium onion
300 g mixed mushrooms (e.g. oyster mushrooms, shiitake
7-10 Tbsp and mushrooms)
1 kg Chinese cabbage
2 TABLESPOONS Oil
7-10 Tbsp salt, white pepper
1-2 TABLESPOONS Ajvar (Paprika-vegetable puree; glass)
150 g ripened cream
7-10 Tbsp Parsley

Directions

1
Dice cured pork. Peel and finely chop the onion. Clean and grate or wash the mushrooms. If necessary, carve shiitake hats crosswise. Halve the mushrooms. Cut oyster mushrooms smaller if necessary. Clean, wash and cut Chinese cabbage into strips
2
Heat the oil in a large coated pan. Brown the smoked pork loin all around, remove. Sauté the onion and mushrooms in the frying fat. Fry cabbage for about 5 minutes. Add the smoked pork. Season to taste with salt and pepper
3
Stir the Ajvar into the sour cream. Arrange everything and garnish with a blob of sour cream and parsley. Add the rest of the cream