Kasselergulasch with white cabbage strips

Name: Kasselergulasch with white cabbage strips
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g White cabbage; 2 Onions; 1 kg detached pork chop; 2 TABLESPOONS clarified butter; 1 TABLESPOON Instant vegetable stock; 4 Juniper berries; 4 Pimento berries; 1 TABLESPOON Peppercorns; 1 kg Potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Honey; 2 TABLESPOONS Fresh cream

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g White cabbage
2 Onions
1 kg detached pork chop
2 TABLESPOONS clarified butter
1 TABLESPOON Instant vegetable stock
4 Juniper berries
4 Pimento berries
1 TABLESPOON Peppercorns
1 kg Potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Honey
2 TABLESPOONS Fresh cream

Directions

1
Clean and wash the cabbage and cut it into fine strips from the stalk. Peel onions and cut into fine strips. Cut meat into cubes. Heat clarified butter and fry the meat for about 10 minutes. After about 5 minutes add onions.
2
Deglaze with 1 litre of water, add white cabbage, bring to the boil and season with stock, juniper, allspice and peppercorns. Braise for about 45 minutes, stirring occasionally.
3
Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. Season goulash with salt, pepper, honey and refine crème fraîche. Arrange goulash and add potatoes.