John Myers
Chop with Savoy Cabbage and Triplets
The perfect chop with savoy cabbage and triplets recipe with a picture and simple step-by-step instructions.
Chop:
- 220 140 g chop
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 1 tbsp Sunflower oil
Savoy:
- 500 g Savoy cabbage leaves / cleaned approx. 300 g
- 1 tsp Salt
- 1 Onion approx. 100 g
- 1 Large, red chilli pepper
- 1 tbsp Sunflower oil
- 1 tsp Clear broth instant
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 2 big pinches Nutmeg
- 100 ml Cooking cream
Triplets:
- 250 g Triplets / 6 pieces
- 1 tsp Salt
- 0,5 tsp Turmeric
Serve:
- 2 Stalk Parsley for garnish
Chop:
- Wash the chops, pat dry with kitchen paper, season well on both sides with coarse sea salt and colored pepper, fry in a coated pan with hot sunflower oil (1 tablespoon) on both sides until golden-brown and keep warm until serving.
- Dismantle the savoy cabbage leaves, cut out the leaf stalks and cut everything into curable pieces. Boil the savoy cabbage pieces in salted water (1 teaspoon salt) for about 1 minute, drain through a kitchen sieve and drain well. Peel and quarter the onion and cut into thin strips. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (1 tbsp) in a pan, fry the onion strips with the chilli pepper cubes vigorously / stir-fry. Add the pieces of savoy cabbage and stir-fry briefly with the clear broth (1 teaspoon instant), coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches) and nutmeg (2 big pinches) and season with the Deglaze / pour in the cooking cream (100 ml). Roast / braise with the lid on at medium temperature for approx. 15-20 minutes. Stir occasionally. Let the last 5 minutes roast / stew without a lid while stirring constantly. Be careful so that it doesn’t burn.
Triplets:
- Peel and wash the potatoes, cook in salted water (1 teaspoon salt) with turmeric (½ teaspoon) for about 20 minutes and drain.
Serve:
- Serve the cutlet with savoy cabbage and triplets, garnished with parsley.
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