Medallions with savoy cabbage-carrot-vegetables and spaetzle
easy
40 mins
40 mins
Ingredients
- 300 g Carrots
- 500 g Savoy cabbage
- 1 TEASPOON + 1 tablespoon of oil
- 7-10 Tbsp grated peel and juice of 1 untreated orange
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 200 g Spätzle
- 1 small bunch of flat parsley
- 2 Shallots
- 8 Pork medallions (40-50 g each)
- 3 TABLESPOONS grainy mustard
- 300 ml Vegetable broth
- 1 TEASPOON Cornstarch
Directions
- 1
Peel and wash the carrots, cut them diagonally into thin slices. Clean, wash and cut the savoy cabbage from the stalk, then cut into fine strips. Heat 1 teaspoon of oil in a saucepan and sauté the carrots. Add the savoy cabbage and orange peel, sauté and season with salt, pepper and nutmeg. Pour on orange juice, cover and stew for about 15 minutes
- 2
Wash pork medallions and pat dry. Spread a thin layer of mustard on the edge. Heat 1 tablespoon of oil in a large coated pan. Fry the meat for about 6 minutes while turning. Prepare spaetzle in boiling salted water according to instructions on the packet. Wash parsley, shake dry and chop coarsely. Peel shallots and cut into small cubes. Season meat with salt and pepper, remove and keep warm
- 3
Sauté the shallots in the frying pan, deglaze with stock and bring to the boil. Mix starch with 2 tablespoons of water and stir into the stock. While stirring, let the sauce boil for about 3 minutes. Arrange vegetables with 2 medallions and sauce on plates. Sprinkle parsley on top, add spaetzle and garnish with parsley
Nutrition Facts
400 kcal
50 g
8 g
29 g
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