Mondsee Councillor's Pot

Name: Mondsee Councillor's Pot
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Head Savoy cabbage (approx. 800 g); 2 Carrots (about 100 g each); 1 medium onion; 200 g Mushrooms; 2-3 stem(s) Parsley; 4 Pork cutlet (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 250 g Whipped cream; 7-10 Tbsp grated nutmeg; 150 g Mondseer cheese (Austrian cheese)

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Head Savoy cabbage (approx. 800 g)
2 Carrots (about 100 g each)
1 medium onion
200 g Mushrooms
2-3 stem(s) Parsley
4 Pork cutlet (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
250 g Whipped cream
7-10 Tbsp grated nutmeg
150 g Mondseer cheese (Austrian cheese)

Directions

1
Clean the savoy cabbage, quarter it and cut it into fine strips. Clean, peel and finely slice the carrots. Peel, wash and finely chop the onion. Clean, possibly wash and slice the mushrooms.
2
Wash parsley, dab dry and chop finely. Wash cutlets, dab dry, season with salt and pepper. Heat oil in a pan. Fry the escalopes in it for about 1 minute on both sides.
3
Remove and put aside. Sauté the mushrooms in the frying fat. Season with salt and pepper. Add parsley, remove from the pan and also set aside. Sauté the onions in the frying fat.
4
Add the savoy cabbage and carrots, pour on the cream and simmer for about 10 minutes. Season to taste with salt and nutmeg. Place the savoy cabbage and carrot vegetables in an ovenproof dish. Place the cutlets on the vegetables and sprinkle with mushrooms.
5
Grate the cheese and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes.