Cabbage pan with smoked pork
- 1/2 White cabbage (approx. 500 g )
- Salt
- 750 g Potatoes
- 1/2 pack (150 g) frozen young peas
- 300 g triggered Kasseler cutlet
- 3 EL Oil
- 1 EL caraway
- pepper
- 150 g Crème fraîche
- some chopped parsley
40 minutes
easy
- 1.
- Wash and quarter the cabbage, cut out the stalk and cut the cabbage into pieces. Blanch in boiling salted water for about 3 minutes. Wash, peel and cut the potatoes into wedges. Put the peas in cold water.
- 2.
- Cut the meat into cubes. Heat the oil in a pan and fry the potatoes for about 15 minutes, turning. Drain the peas on a sieve. Add the cabbage, meat, caraway seeds and peas to the pan and fry for another 10 minutes, turning.
- 3.
- Season with salt and pepper. Season the crème fraîche with salt and pepper. Serve the cabbage pan with a dollop of crème fraîche. Sprinkle the remaining crème fraîche with chopped parsley and serve separately.
1 person approx.:
- 470 kcal
- 1970 kJ
- 23 g protein
- 27 g fat
- 33 g carbohydrates
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