Pointed cabbage curry with saté skewers
easy
40 mins
40 mins
Ingredients
- 4 thin pork cutlets (à approx. 100 g)
- 4 TABLESPOONS Soy sauce
- 4 TABLESPOONS Chili sauce for chicken
- 200 g Basmati Rice
- 7-10 Tbsp Salt
- 800 g Pointed cabbage
- 2 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 1 TABLESPOON Curry
- 200 ml Vegetable broth (instant)
- 100 g Whipped cream
- 1-2 TEASPOONS Cornstarch
- 50 g roasted peanut kernels
- 7-10 Tbsp Coriander and curry
- 7-10 Tbsp Shashlik skewers
Directions
- 1
Wash the meat, dab dry and cut in half lengthwise. Mix soy sauce and chilli sauce. Place the meat in the marinade and marinate covered in the refrigerator for approx. 30 minutes. Prepare rice in boiling salted water according to package instructions. Clean the pointed cabbage, cut in half, cut out the stalk. Cut cabbage into strips of about 2 cm width.
- 2
Heat 1 tablespoon of oil in a pan. Add pointed cabbage and fry for about 5 minutes, season with salt and pepper and sprinkle with curry. Deglaze with stock and cream. Stir cornflour and 5 tablespoons of water until smooth. Push the cabbage a little aside. Stir the starch into the sauce, bring to the boil. Remove meat from the marinade, dab dry and place on skewers in a wavy shape. Heat 1 tablespoon of oil in a second pan. Fry meat for approx. 4 minutes, turning. Arrange cabbage and meat on plates. If necessary, press rice into cups and turn out onto the plates.
- 3
Stir the starch into the sauce, bring to the boil. Remove meat from the marinade, dab dry and place on skewers in a wavy shape. Heat 1 tablespoon of oil in a second pan. Fry meat for approx. 4 minutes, turning. Arrange cabbage and meat on plates. If necessary, press rice into cups and turn out onto the plates. Sprinkle peanuts over cabbage and sauce. Garnish with coriander and curry
Nutrition Facts
520 kcal
48 g
22 g
34 g
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