Councillor's pot

Ingredients for 4 servings:

• 1 head of savoy cabbage (at least 1 kg)
• 2 m.-large carrot(s)
• 1 vegetable onion(s)
• 400 g mushrooms
• 1 bunch of parsley
• 1 kg pork fillet(s)
• 200 ml cream
• 200 ml vegetable stock
• 200 ml sour cream
• 150 g cheese (medium-aged Gouda)
• 1 tsp brown sugar
• Oil (rapeseed oil)
• salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Quarter the savoy cabbage, remove the stalk, and cut the cabbage into thin strips. Peel the carrots and slice them thinly. Dice the onion, slice the mushrooms, and finely chop the parsley. Grate the cheese. Trim the meat and cut into even slices (3 medallions per person). In a large pot, fry the onions and carrots in hot oil. Sprinkle the brown sugar over the vegetables and stir briefly. Then add the savoy cabbage and fry briefly until it collapses. Deglaze with the cream, sour cream, and vegetable stock, season with salt and pepper. Simmer over low heat for about 15 minutes. Briefly fry the fillets in batches in hot oil for 1 minute on each side, then remove from the pan, season with salt and pepper. Now fry the mushrooms in the frying fat, season with salt and pepper. Sprinkle with parsley, and remove the pan from the heat. Arrange the vegetables in a baking dish. Place the fillets on top. Arrange the mushrooms on top of the meat and sprinkle with cheese. Bake in a preheated oven (175°C fan-assisted) for about 20 minutes. Serve with roasted or baked potatoes (see my recipe).