Crunchy red cabbage salad with robber spits

Name: Crunchy red cabbage salad with robber spits
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Red cabbage (approx. 800 g); 3 TABLESPOONS Red wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Sugar; 3 TABLESPOONS Oil; 600 g Pork neck; 1 medium onion; 1 Stalk leek (leek); 200 g Carrots; 1 TABLESPOON Herbs of Provence; 8 wooden skewers

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Red cabbage (approx. 800 g)
3 TABLESPOONS Red wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Sugar
3 TABLESPOONS Oil
600 g Pork neck
1 medium onion
1 Stalk leek (leek)
200 g Carrots
1 TABLESPOON Herbs of Provence
8 wooden skewers

Directions

1
Cut the red cabbage into quarters. Remove the outer leaves and the stalk. Chop the red cabbage into fine strips. Season vinegar with salt, pepper and sugar. Fold in 2 tablespoons of oil.
2
Put the vinaigrette on the red cabbage and knead. Leave to stand for about 15 minutes. In the meantime cut the pork neck into large cubes. Peel the onion and remove the stalk. Cut the onion into quarters and remove individual slices. Put meat cubes and onion slices alternately on wooden skewers. Season with salt and pepper. Heat the remaining oil in a pan and fry the meat skewers for about 10 minutes at medium heat, turning them over. Meanwhile clean and wash the leek and cut the rings. Clean, peel and roughly grate the carrots.
3
Season with salt and pepper. Heat the remaining oil in a pan and fry the meat skewers for about 10 minutes at medium heat, turning them over. Meanwhile clean and wash the leek and cut the rings. Clean, peel and roughly grate the carrots. Fold the leek and carrots into the red cabbage salad. Sprinkle herbs on the skewers shortly before the end of the roasting time and drizzle with roasting fat. Arrange red cabbage leek salad with 2 skewers on plates