Kasseler in honey-mustard cream

Name: Kasseler in honey-mustard cream
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 3 Onions; 5 released Kasseler chops (approx. 180 g each); 1 TABLESPOON + some oil; 7-10 Tbsp white pepper, salt, nutmeg; 400 g Whipped cream; 2 TABLESPOONS liquid honey; 3 TABLESPOONS medium hot mustard; 1.2 kg floury potatoes; 600 g Savoy cabbage; 3 TABLESPOONS Butter; 250 ml Milk; 1 collar Chives

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

Treat your loved ones to this delicious Sunday dinner from the oven. Then, with tender smoked pork loin and creamy sauce, you'll be truly praising your cooking.

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

3 Onions
5 released Kasseler chops (approx. 180 g each)
1 TABLESPOON + some oil
7-10 Tbsp white pepper, salt, nutmeg
400 g Whipped cream
2 TABLESPOONS liquid honey
3 TABLESPOONS medium hot mustard
1.2 kg floury potatoes
600 g Savoy cabbage
3 TABLESPOONS Butter
250 ml Milk
1 collar Chives

Directions

1
Onions peel, halve and cut into thin slices. Wash and dry the cured pork loin. Fry in 1 tablespoon of hot oil for 1-2 minutes on each side. Season with pepper. Take out and put into a lightly oiled casserole dish (approx. 30 cm long)
2
Steam onions in the frying fat until transparent. Stir in cream, honey and mustard and bring to the boil. Season with pepper and a little salt. Pour sauce over the meat. Braise open in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 40-50 minutes
3
Peel, wash and cut the potatoes into pieces. Cover and cook in salted water for about 20 minutes
4
Clean, wash and cut the savoy cabbage into strips. Sauté in hot butter. Season with salt and pepper. Pour on approx. 100 ml water, cover and braise over a low heat for approx. 10 minutes
5
Heat the milk. Drain and mash potatoes. Stir in milk. Drain savoy cabbage and fold in. Season to taste with salt and nutmeg. Serve everything. Wash the chives, chop finely, sprinkle over the smoked pork loin