Poached Kasseler
- 1 Bund Soup greens
- 1 Bund parsley
- 750 g triggered Kasseler-
- cutlet
- 1 small head of savoy cabbage
- (approx. 750 g)
- salt
- 30 g Butter
- 2 EL hazelnut flakes
- 250 g Schmand
- (24% fat)
- 2 TL grated horseradish (from the jar)
- white pepper
- 1
Bundle Chives
45 minutes
light
- 1 .
- Clean, wash and roughly dice the soup greens. Wash parsley, leave something to garnish. Put 2 liters of water in a saucepan,Add the diced vegetables and parsley and bring to the boil. Put smoked pork in it and let it steep for 30 minutes over low heat.
- 2.
- Clean, wash and quarter the savoy cabbage, cut out the stalk and cut the cabbage into strips. Cook in boiling salted water for 15 minutes. Drain. Melt the butter. Add hazelnut flakes and savoy cabbage and toss in them.
- 3.
- Season the sour cream with horseradish, salt and pepper. Wash the chives, cut into fine rolls and add. Take out the smoked pork, let rest a little and cut open. Arrange on a platter with the savoy cabbage.
- 4.
- Garnish with parsley and serve with the horseradish sour cream.
1 person approx:
- 780 kcal
- 3270 kJ
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