Pork cutlet au gratin on pointed cabbage with curry sauce

Name: Pork cutlet au gratin on pointed cabbage with curry sauce
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 red onion; 1 (approx. 150 g) Pork escalope; 2 TEASPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS Curry Powder; 100 ml low-fat milk; 5 TABLESPOONS Instant vegetable stock; 1 TEASPOON sauce thickener; 250 g Pointed cabbage; 10 g grated Gouda cheese light; 7-10 Tbsp Marjoram

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 red onion
1 (approx. 150 g) Pork escalope
2 TEASPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS Curry Powder
100 ml low-fat milk
5 TABLESPOONS Instant vegetable stock
1 TEASPOON sauce thickener
250 g Pointed cabbage
10 g grated Gouda cheese light
7-10 Tbsp Marjoram

Directions

1
Peel and slice the onion. Wash the meat and dab dry. Heat 1 teaspoon of oil in a coated pan. Cut meat into three pieces, season with salt and pepper and fry in the pan for 2-3 minutes on each side.
2
Heat 1 teaspoon of oil in a small pot. Sweat curry powder in it for about 2 minutes under low heat. Deglaze with milk and stock, bring to the boil, stir in sauce thickener and simmer for 1-2 minutes.
3
Drain the meat on kitchen paper. Put the onion in the pan and fry for 2-3 minutes, turning. Season to taste with salt and pepper. Remove the hard stalk and outer leaves from the cabbage.
4
Cut the cabbage into strips and stew it in a pot with little water for about 5 minutes until soft. Put meat, onion and cabbage in a small casserole dish, pour sauce over it and sprinkle with cheese. Grill under the preheated grill for 3-4 minutes until golden brown.
5
Remove and garnish with marjoram.