Chinese cabbage-tomato pan

Name: Chinese cabbage-tomato pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g tripped chop of Kasseler; 1 Onion; 1 kg Chinese cabbage; 4 Tomatoes; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 150 g Fresh cream

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g tripped chop of Kasseler
1 Onion
1 kg Chinese cabbage
4 Tomatoes
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
150 g Fresh cream

Directions

1
Cut the cured pork into cubes. Peel and finely chop the onion. Clean and wash the cabbage and cut into wide strips. Clean, wash and cut tomatoes into pieces. Heat oil in a large pan. Brown the meat in it.
2
Add onion and cabbage and braise for 5 minutes. Fold in the tomatoes. Season to taste with salt and pepper. Mix crème fraîche and season with pepper. Put some crème fraiche on the cabbage. Add the rest of the crème fraiche extra and serve