Fleckerl pan

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 3 tomatoes
• ½ head of savoy cabbage or 500 g
• 1 tbsp oil or clarified butter
• 500 g smoked pork (neck)
• 150 g crème fraîche or sour cream
• 1 tsp mustard, medium hot
• salt and pepper
• ½ bunch marjoram, fresh or 0.5 tsp dried

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

quick and easy

First, clean the savoy cabbage, remove the stalks, cut the savoy leaves into square leaves, and rinse them in a sieve. Clean the tomatoes (you can peel and deseed them if you like), halve them, and cut them into strips. Peel the onions, halve them, and cut them into strips. Rinse and pat the smoked pork into thin strips. Heat the oil or clarified butter and lightly fry the onions and smoked pork over low heat. Remove the smoked pork from the pan, cover, and sauté the savoy cabbage in the fat over low heat for 10 to 15 minutes. Stir in the crème fraîche or sour cream and season everything with salt, pepper, and mustard. Rinse the fresh marjoram, shake it dry, pick off the leaves, and finely chop them. Add the marjoram to the savoy cabbage, along with the smoked pork and tomatoes.