Slices of pointed cabbage for Kasselerkotelett
easy
45 mins
45 mins
Ingredients
- 600 g Potatoes
- 7-10 Tbsp Salt
- 2 Heads pointed cabbage (approx. 500 g each)
- 2 TABLESPOONS Oil
- 200 ml Vegetable broth (instant)
- 7-10 Tbsp Pepper
- 4 Kasseler chops (approx. 150 g each)
- 150 g Mushrooms
- 150 ml Milk
- 1 TABLESPOON Butter or margarine
- 1 medium onion
- 7-10 Tbsp grated nutmeg
- 200 g Whipped cream
Directions
- 1
Peel, wash and cut the potatoes into large pieces. Cook in boiling salted water for 10-15 minutes. Peel and finely chop the onion. Clean, wash and quarter the pointed cabbage. Heat 1 tablespoon of oil in a frying pan and fry the pointed cabbages in it for about 3 minutes at medium heat. Deglaze with vegetable broth and stew covered for about 15 minutes.
- 2
Season with salt and pepper. In the meantime wash and dry the chops. Heat the remaining oil in a frying pan and fry the chops in it for about 8 minutes, turning them over at medium heat. Clean and wash the mushrooms, if necessary, and cut them into 5 mm thick slices. Heat milk and fat. Drain the potatoes and mash them finely with a potato masher. Add milk and fat mixture and stir until smooth. Season with salt and nutmeg. Peel onion and dice finely. Remove the chops and keep warm. Sauté onion in the frying fat. Add mushrooms, sauté briefly and deglaze with cream.
- 3
Season with salt and nutmeg. Peel onion and dice finely. Remove the chops and keep warm. Sauté onion in the frying fat. Add mushrooms, sauté briefly and deglaze with cream. Let simmer for about 5 minutes. Season with salt and pepper. Arrange smoked pork chops with cream sauce, pointed cabbage slices and puree on plates
Nutrition Facts
570 kcal
28 g
36 g
35 g
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