Stoved white cabbage with breaded chops, mashed potatoes and fried egg

Name: Stoved white cabbage with breaded chops, mashed potatoes and fried egg
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg White cabbage; 1 big onion; 3 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 released pork chops (approx. 250 g each); 5 Eggs; 100 g Pankobrösel (alternatively breadcrumbs); 2 TABLESPOONS clarified butter; 7-10 Tbsp grated nutmeg; 1/2 bunch curly parsley

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg White cabbage
1 big onion
3 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 released pork chops (approx. 250 g each)
5 Eggs
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 2 tablespoons of oil in a large pot, fry onion in it. 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 1 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. Heat 1 tablespoon of oil in a frying pan, add 4 eggs and fry until the fried eggs have set. Season with salt. 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, puree and fried eggs. Serve sprinkled with parsley