Stewed white cabbage with breaded chops and mashed potatoes
very easy
60 mins
60 mins
Ingredients
- 1 kg White cabbage
- 1 big onion
- 2 TABLESPOONS Oil
- 600 ml Vegetable broth
- 1 TEASPOON ground caraway
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 kg Potatoes
- 4 TABLESPOONS Butter
- 2 TABLESPOONS Flour
- 500 ml Milk
- 4 pork chops (approx. 280 g each)
- 1 Egg
- 100 g Pankobrösel (alternatively breadcrumbs)
- 2 TABLESPOONS clarified butter
- 7-10 Tbsp grated nutmeg
- 1/2 bunch curly parsley
Directions
- 1
Clean the cabbage, quarter it, remove the stalk and wash the cabbage. Cut into fine strips. Peel and chop onion. Heat the oil in a large pot and fry the onion. Add the cabbage and steam briefly. Deglaze with 250 ml broth, season with caraway seeds, salt and pepper. Cover and stew for about 25 minutes.
- 2
Wash and peel the potatoes and cook them in boiling salted water for about 20 minutes. Melt 2 tablespoons of butter in a saucepan, dust with flour and sauté while stirring. Gradually stir in 350 ml stock and 250 ml milk. Let simmer for about 5 minutes. Wash the meat and pat dry. Whisk the egg in a deep dish, season with salt and pepper. Turn the chops first in the egg, then in the panko crumbs
- 3
Heat clarified butter in a large frying pan. Fry the chops for about 5 minutes on each side. Add béchamel sauce to the cabbage, season again. Drain the potatoes and let them steam briefly. Add 2 tablespoons butter and 250 ml milk and mash everything to a puree. Season to taste with salt and nutmeg. Wash parsley, shake dry. Pluck off leaves and chop finely. Arrange chops with cabbage and puree. Serve sprinkled with parsley
Nutrition Facts
890 kcal
67 g
37 g
68 g
More Delicious Recipes
