Savoy cabbage pan with Kasseler and Schupfnudeln in mustard sauce

Name: Savoy cabbage pan with Kasseler and Schupfnudeln in mustard sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/4 Head Savoy cabbage (approx. 350 g); 150 g cherry tomatoes; 400 g detached pork chop; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g Schupfnudeln (cooling shelf); 1 TABLESPOON Butter; 1 TABLESPOON Flour; 400 ml Vegetable broth; 100 g Whipped cream; 2 TABLESPOONS coarse mustard; 7-10 Tbsp Sugar

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/4 Head Savoy cabbage (approx. 350 g)
150 g cherry tomatoes
400 g detached pork chop
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g Schupfnudeln (cooling shelf)
1 TABLESPOON Butter
1 TABLESPOON Flour
400 ml Vegetable broth
100 g Whipped cream
2 TABLESPOONS coarse mustard
7-10 Tbsp Sugar

Directions

1
Halve the cabbage, cut out the stalk and remove the outer leaves. Cut leaves into pieces, removing thick leaf panicles. Wash and drain the cabbage. Wash and halve the tomatoes.
2
Wash the meat, dab dry and cut into cubes. Heat 1 tablespoon of oil and 1 tablespoon of water in a large, coated pan. Steam cabbage for 1-2 minutes while turning, allow the liquid to evaporate and fry for another 2 minutes.
3
Season with salt and pepper and remove. Heat 1 tablespoon of oil in the frying pan. Add potato noodles and fry for 2-3 minutes until brown, season with salt and pepper and remove. Heat up the frying pan again and fry the pork loin for 2-3 minutes, turning it over.
4
Add butter and let it melt. Dust everything with flour and sweat briefly. Deglaze with stock and cream. Bring to the boil, stir in mustard and season with salt, pepper and sugar. Add cabbage, smoked pork loin, potato noodles and tomatoes to the sauce, heat up, season with salt and pepper if necessary and serve.