Hussar skewers with paprika cabbage

Name: Hussar skewers with paprika cabbage
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Pork neck; 200 g small onions; 500 g Potatoes; 75 g Bacon; 7-10 Tbsp Salt; 1 chili pepper; 2 TABLESPOONS Oil; 750 g White cabbage; 1-2 TABLESPOONS clarified butter; 7-10 Tbsp Sweet peppers; 200 ml Vegetable broth; 4 Tomatoes; 7-10 Tbsp Parsley; 150 g Fresh cream

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Pork neck
200 g small onions
500 g Potatoes
75 g Bacon
7-10 Tbsp Salt
1 chili pepper
2 TABLESPOONS Oil
750 g White cabbage
1-2 TABLESPOONS clarified butter
7-10 Tbsp Sweet peppers
200 ml Vegetable broth
4 Tomatoes
7-10 Tbsp Parsley
150 g Fresh cream

Directions

1
Wash and chop the meat. Peel onions, possibly halve them. Peel, wash and chop the potatoes. Clean the chilli pepper, cut lengthwise, remove seeds, wash and chop finely.
2
Put meat, onions, potatoes and bacon alternately on skewers. Season with salt and sprinkle with chilli. Put them on a baking tray coated with oil. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 30 minutes.
3
Clean the cabbage, quarter it and remove the stalk. Cut cabbage into pieces, wash and drain. Heat the lard in a pot and fry the cabbage. Season with salt and paprika. Deglaze with broth and braise for about 20 minutes.
4
Wash and clean the tomatoes and cut into thick slices. Deglaze skewers with 200 ml water after about 20 minutes. Place the tomatoes on the tray. Serve with the tomatoes and skewers. Serve garnished with parsley.
5
Add some extra crème fraiche.