Schweini-Stullen at kick-off

Name: Schweini-Stullen at kick-off
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 1 Pointed cabbage (about 500 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS White wine vinegar; 4 TABLESPOONS Oil; 6 Pork loin steaks (approx. 150 g each); 4-6 Stem(s) Thyme; 2 Branches of rosemary; 4 TABLESPOONS Dijon mustard; 3 TABLESPOONS liquid honey; 2 rustic baguette breads (à approx. 300 g); 7-10 Tbsp Brotpapier

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 6

1 Pointed cabbage (about 500 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 TABLESPOONS White wine vinegar
4 TABLESPOONS Oil
6 Pork loin steaks (approx. 150 g each)
4-6 Stem(s) Thyme
2 Branches of rosemary
4 TABLESPOONS Dijon mustard
3 TABLESPOONS liquid honey
2 rustic baguette breads (à approx. 300 g)
7-10 Tbsp Brotpapier

Directions

1
Clean, wash and quarter the pointed cabbage and remove the stalk. Cut the cabbage into very fine strips. In a bowl with about 1 teaspoon salt, knead vigorously with your hands for 5 minutes. Add vinegar, approx. 1/2 tsp. pepper, 1 pinch of sugar and 2 tbsp. oil and also knead in.
2
Allow to soak for about 1 hour.
3
Dab meat dry. Heat 2 tablespoons of oil in a large frying pan. Fry the steaks for 4-5 minutes on each side (grill on the barbecue for 6-8 minutes on each side). Season with salt and pepper.
4
Wash the herbs, dab dry and finely chop the leaves or needles. Mix mustard, honey and herbs. Cut steaks into strips and mix with the herb mustard. Marinate for about 30 minutes.
5
Cut each baguette crosswise into 3 pieces, then cut lengthwise, but do not cut through.
6
Season coleslaw with salt, pepper and sugar. Loosely mix the steak strips with the herb mustard into the salad. Pour into the baguettes. Wrap each half in bread paper.