Pointed cabbage curry with saté skewers (diabetics)
easy
40 mins
40 mins
Ingredients
- 1 thin pork cutlet (100 g)
- 1 TABLESPOON Soy sauce
- 1 knife tip Sambal Oelek
- 45 g Basmati Rice
- 7-10 Tbsp salt, white pepper
- 200 g cleaned pointed cabbage
- 2 TEASPOONS Oil
- 1/2 TEASPOON Curry
- 1/2 TEASPOON Vegetable broth (instant)
- 7-10 Tbsp vegetable binder
- 1 TABLESPOON ripened cream
- 10 g roasted peanut kernels
- 7-10 Tbsp Curry
- 7-10 Tbsp Coriander
- 7-10 Tbsp Wood skewer
Directions
- 1
Dab the meat dry and cut it in half lengthwise. Mix soy sauce and Sambal Oelek. Spread the meat with it and marinate covered in the refrigerator for approx. 30 minutes. Cook the rice in boiling salted water for 12-14 minutes. Wash the pointed cabbage and cut it into strips about 2 cm wide. Heat 1 teaspoon of oil in a pan.
- 2
Add pointed cabbage and fry for about 5 minutes while turning, season with salt and pepper. Sprinkle with curry and sauté briefly. Deglaze with 75 ml water. Stir in broth, bring to the boil. Push the cabbage aside a little. Thicken the sauce. Dab meat dry and put it on a wooden skewer in a wavy shape. Heat 1 teaspoon of oil in a second pan. Fry the meat for about 4 minutes, turning it over. Stir sour cream into the sauce. Arrange cabbage and meat. If necessary, press the rice into a cup and turn out onto the plate.
- 3
Dab meat dry and put it on a wooden skewer in a wavy shape. Heat 1 teaspoon of oil in a second pan. Fry the meat for about 4 minutes, turning it over. Stir sour cream into the sauce. Arrange cabbage and meat. If necessary, press the rice into a cup and turn out onto the plate. Sprinkle with peanuts. Sprinkle with curry and garnish with coriander
Nutrition Facts
500 kcal
43 g
21 g
35 g
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