John Myers
Fiery Savoy Cabbage with Kassel Steak Neck
The perfect fiery savoy cabbage with kassel steak neck recipe with a picture and simple step-by-step instructions.
- 3 medium-sized Onions
- 0,5 medium-sized Savoy
- 1 piece Clove of garlic
- 4 tbsp Oil
- 0,5 Teaspoon (level) Cayenne pepper
- 1 tbsp Vegetable broth powder
- 2 tbsp Tomato paste concentrated three times
- 4 piece Kassel steak neck of approx. 200g
- Salt
- Black pepper
- 2 tbsp Flour
- 1 pinch Sugar
- Peel the onions. Cut 1 onion into large cubes, 2 onions into rings. Clean and wash the savoy cabbage and cut into strips. Peel and finely dice the garlic. Heat 2 tablespoons of oil. Sauté onion cubes and garlic in it. Add the cayenne pepper, sweat briefly. Fold in the savoy cabbage, fry briefly. Deglaze with 400ml water, bring to the boil. Stir in the broth and tomato paste. Cover and simmer over medium heat for about 20 minutes.
- Heat 2 tablespoons of oil in a large pan. Fry the steaks in it for about 10 minutes, turning occasionally. Season with pepper. Take out, keep warm. Turn the onion rings in the flour. Fry until golden brown in the hot frying fat. Season the savoy cabbage with salt, pepper, cayenne pepper and sugar. Serve with smoked pork on plates. Crunchy farmer’s bread tastes good with it.
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