Kasselergulasch with bacon and white cabbage

Name: Kasselergulasch with bacon and white cabbage
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 100 g streaky smoked bacon; 500 g detached pork chop; 3 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 1 coated tbsp. flour; 2 can(s) (425 ml each) chunky tomatoes; 150 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 350 g White cabbage; 8 Stem(s) Parsley; 2 TABLESPOONS Butter; 400 g fresh spaetzle (refrigerated shelf); 7-10 Tbsp grated nutmeg

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
100 g streaky smoked bacon
500 g detached pork chop
3 TABLESPOONS Oil
1 TABLESPOON Tomato paste
1 coated tbsp. flour
2 can(s) (425 ml each) chunky tomatoes
150 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
350 g White cabbage
8 Stem(s) Parsley
2 TABLESPOONS Butter
400 g fresh spaetzle (refrigerated shelf)
7-10 Tbsp grated nutmeg

Directions

1
Peel and slice the onion. Cut the bacon into strips. Wash the smoked pork, dab dry and cut into cubes. Heat 1 tablespoon of oil in a saucepan. Fry the smoked pork, onion slices and bacon for 2-3 minutes until golden brown.
2
Add tomato paste and flour and roast briefly. Add tomatoes and stock, bring to the boil and season with salt, pepper and sugar. Simmer in a closed pot for 30-40 minutes, stirring continuously.
3
Clean and wash the cabbage and remove the stalk. Cut cabbage into small pieces. Heat 2 tablespoons of oil in a frying pan. Sauté the cabbage for 3-4 minutes and add it about 20 minutes before the end of the cooking time of the goulash. Wash parsley, shake dry and cut the leaves of 2 stems into thin strips.
4
Heat 2 tablespoons of butter in a frying pan. Fry the spaetzle for about 3 minutes, season with salt and nutmeg. Add parsley strips to the goulash. Arrange spaetzle and goulash and garnish with parsley.