Kasseler-Spitzkohl-Pan with carrots, apple and mustard cream

Name: Kasseler-Spitzkohl-Pan with carrots, apple and mustard cream
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 200 g Carrots; 1 (approx. 500 g) Head pointed cabbage; 3 released pork chops (approx. 200 g each); 2 TABLESPOONS Oil; 200 g Whipped cream; 1 (approx. 200 g) Apples; 2 TABLESPOONS coarse mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

200 g Carrots
1 (approx. 500 g) Head pointed cabbage
3 released pork chops (approx. 200 g each)
2 TABLESPOONS Oil
200 g Whipped cream
1 (approx. 200 g) Apples
2 TABLESPOONS coarse mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel and clean the carrots, halve them lengthwise and cut into slices. Clean and quarter the pointed cabbage and remove the stalk. Halve the quarter again lengthwise and cut into pieces. Dab smoked pork dry and cut into cubes.
2
Heat the oil in a large frying pan. Fry the smoked pork and carrots for approx. 3 minutes, turning them all round. Add pointed cabbage and deglaze with cream. Cover and simmer for 4-5 minutes.
3
Wash the apple, quarter it and remove the core. Halve the quarter lengthwise and cut into pieces. Add apple pieces and mustard to the pan and simmer for about 1 minute. Season to taste with salt and pepper and serve.