Savoy cabbage pot with Kasseler

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the savoy cabbage into coarse strips. Clean the mushrooms, wash if necessary and cut in half. Peel and chop onion

2. 2

   Cut the cured pork into cubes. In a large saucepan, fry in 1-2 tbsp. hot oil while turning. Take out

3. 3

   Heat 2 tablespoons of oil in hot frying fat. Sauté onion and mushrooms in it. Add savoy cabbage and steam. Sprinkle with flour and sauté briefly. Stir in broth and milk. Season with pepper and salt if necessary

4. 4

   Add the smoked pork loin to the savoy cabbage and heat it up. Season to taste with salt and pepper. Serve with buttered rice or parsley potatoes

5. 5

   Now we have the delicate Maiwirsing. A good reason to boil twice the amount of our Savoy cabbage and freeze half of it (lasts about 6 months)

Nutrition Facts

KCAL
380 kcal

CARBS
12 g

FATS
20 g

PROTEINS
35 g