Kasseler cutlet with roasted onion rings and minced savoy cabbage

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Clean the savoy cabbage, quarter it and cut out the stalk. Cut the savoy cabbage quarters into large pieces and wash them. Cut the bacon into strips. Heat 1 tablespoon of oil in a saucepan and leave the bacon in it for 3-4 minutes until crisp. Add the savoy cabbage and fry while turning. Season savoy cabbage with salt, pepper and nutmeg. Add 150 ml broth and bring everything to the boil while stirring. Braise the savoy cabbage at low heat for 15-20 minutes

2. 2

   Meanwhile, melt the fat for the sauce in a saucepan. Stir in 1 tbsp. flour and sweat briefly. Add 125 ml broth and milk while stirring. Bring to the boil, let it boil for about 5 minutes, season with salt and pepper. Add the sauce to the cabbage about 5 minutes before the end of the cooking time. Keep warm

3. 3

   Wash the meat and dab dry. Peel onions and cut into rings. Put 2 tablespoons of flour in a plate, turn onions in it and shake off excess flour. Heat 1 tablespoon of oil in a frying pan. Fry the onions in it for about 3 minutes, take them out and keep them warm. Heat 1 tablespoon of oil in a frying pan. Fry the meat for 4-6 minutes on each side. Cut the meat into slices. Arrange the vegetables and meat on plates, garnish with the onions

Nutrition Facts

KCAL
490 kcal

CARBS
15 g

FATS
33 g

PROTEINS
38 g