Cutlet on short braised cabbage

Name: Cutlet on short braised cabbage
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 600 g White cabbage; 1 Onion; 4 TABLESPOONS Oil; 3 Stem/s Thyme; 100 ml apple juice; 1-2 TABLESPOONS Cider vinegar; 1 TEASPOON Cider vinegar; 4 Pork chops (approx. 220 g each); 7-10 Tbsp salt, pepper; 1 Apples (e.g. Granny Smith); 4 Stem/s Parsley; 2 TEASPOONS Dijon mustard

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

In the pan, apple, cabbage and pork chops show their great skills! The dish goes off easily in 25 minutes and everyone shouts loudly: "Encore, encore! "

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

600 g White cabbage
1 Onion
4 TABLESPOONS Oil
3 Stem/s Thyme
100 ml apple juice
1-2 TABLESPOONS Cider vinegar
1 TEASPOON Cider vinegar
4 Pork chops (approx. 220 g each)
7-10 Tbsp salt, pepper
1 Apples (e.g. Granny Smith)
4 Stem/s Parsley
2 TEASPOONS Dijon mustard

Directions

1
Clean and wash the cabbage and cut it into strips from the stalk. Peel and chop the onion. Fry both in 2 tablespoons of oil. Wash, pluck and add the thyme. 1⁄8 Add l water, juice and 1-2 tbsp vinegar, bring to the boil and stew covered for about 15 minutes.
2
Meanwhile wash the chops, dab dry and season with salt and pepper. Fry in 2 tablespoons of oil on each side for about 4 minutes. Wash the apple and cut the flesh into sticks. Mix with 1 tsp vinegar. Wash and chop parsley. Season cabbage with mustard, salt and pepper. Arrange chops on it, sprinkle with apple and parsley.