Pointed cabbage slices and smoked pork with mushroom cream

Name: Pointed cabbage slices and smoked pork with mushroom cream
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 7-10 Tbsp 750 g-1 kg potatoes; 7-10 Tbsp salt, pepper, nutmeg; 200 g Mushrooms; 1 medium onion; 2 Heads pointed cabbage (approx. 600 g each); 3 TABLESPOONS Oil; 1 TEASPOON Vegetable broth (instant); 4 Kasseler chops (approx. 150 g each); 150 g Whipped cream; 1-2 TEASPOONS Sauce thickener; 150-200 ml Milk; 1 TABLESPOON butter/margarine

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

7-10 Tbsp 750 g-1 kg potatoes
7-10 Tbsp salt, pepper, nutmeg
200 g Mushrooms
1 medium onion
2 Heads pointed cabbage (approx. 600 g each)
3 TABLESPOONS Oil
1 TEASPOON Vegetable broth (instant)
4 Kasseler chops (approx. 150 g each)
150 g Whipped cream
1-2 TEASPOONS Sauce thickener
150-200 ml Milk
1 TABLESPOON butter/margarine

Directions

1
Peel and wash the potatoes and cook in salted water for about 20 minutes
2
Clean, wash and slice the mushrooms. Peel and chop the onion. Clean, wash and slice the pointed cabbage
3
Heat 2 tablespoons of oil in a large frying pan. Fry the pointed cabbage slices in it in portions. Deglaze with 200 ml water, bring to the boil and stir in the stock. Cover and braise for 8-10 minutes.
4
In the meantime wash and dry chops
5
Heat 1 tablespoon of oil. Fry the chops for 3-4 minutes on each side. Keep warm. Fry onion and mushrooms in hot frying fat until golden brown, season with salt and pepper. Deglaze with cream and boil down slightly. Bind if necessary. Season to taste with salt and pepper
6
Warm up the milk. Drain the potatoes and mash them with a potato masher. Stir in lukewarm milk and fat in pieces. Season to taste with salt, pepper and nutmeg. Serve everything