in Recipes

Pointed cabbage pan with pork fillet and potato noodles

updated

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Ingredients for 4 servings:

  • 500 g potato dumplings
  • 1 kg pointed cabbage
  • 1 chili pepper(s)
  • 1 onion(s)
  • 500 g pork fillet(s)
  • salt and pepper
  • Caraway seeds
  • 2 tbsp clarified butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Brown the potato dumplings in a large pan in a little clarified butter. Remove and set aside. Remove the stalks from the pointed cabbage and cut into strips. Dice the onion and slice the chili into rings. If you like it spicy, leave the seeds in. Cut the pork fillet into strips. Heat the clarified butter in the pan and brown the pork fillet, onion, and chili. Gradually add the pointed cabbage; it will shrink considerably. Fry for 10-15 minutes, turning frequently, until the cabbage is tender. Season to taste with pepper, salt, and caraway. Finally, stir in the fried potato dumplings and let it heat up again briefly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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