Vegetable ragout

Name: Vegetable ragout
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Head savoy cabbage (800 g); 7-10 Tbsp Salt; 250 g Mushrooms; 1 Onion; 500 g detached pork chop; 2 TABLESPOONS Oil; 30 g Butter or margarine; 30 g Flour; 1/2 l Vegetable broth (instant); 1/8 l Milk; 75 g medieval Gouda cheese; 7-10 Tbsp Pepper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Head savoy cabbage (800 g)
7-10 Tbsp Salt
250 g Mushrooms
1 Onion
500 g detached pork chop
2 TABLESPOONS Oil
30 g Butter or margarine
30 g Flour
1/2 l Vegetable broth (instant)
1/8 l Milk
75 g medieval Gouda cheese
7-10 Tbsp Pepper

Directions

1
Clean, wash and cut the cabbage into pieces. Steam in little salt water for about 12 minutes. Pour the cabbage on a sieve and let it drain. In the meantime, grate the mushrooms, possibly halve them.
2
Peel and finely chop the onion. Cut the Kasseler into small pieces. Heat oil in a pot. Brown the mushrooms, onion and meat in it and take it out. Melt the fat in the frying fat. Add flour and sweat briefly.
3
Deglaze with broth and milk. Bring everything to the boil while stirring and simmer at low heat for about 5 minutes. Grate cheese and stir into the sauce. Add prepared ingredients and heat up again. Season to taste with salt and pepper.
4
Place the vegetable ragout in a bowl and serve. Boiled potatoes taste good with it.