Savoy cabbage and potato mash with smoked pork in onion, honey and mustard sauce

Ingredients for 4 servings:

• 3 onions
• 4 slices of smoked pork
• 1 tsp oil
• 400 ml cream
• 2 tbsp honey, liquid
• 2 tbsp mustard, medium hot
• 1 kg potatoes, floury
• ½ head of savoy cabbage
• Clarified butter or other cooking fat
• 3 tbsp butter
• 200 ml milk
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Wash the smoked pork and pat dry. Fry in 1 tablespoon of hot oil for 1-2 minutes on each side. Season with pepper. Remove and place in a lightly oiled casserole dish (approx. 30 cm long). Peel, halve, and thinly slice the onions. Sauté in the pan until translucent. Deglaze with cream, stir in the honey and mustard, and bring to a boil. Season with pepper and a little salt. Pour the sauce over the meat. Place uncovered in a preheated oven (electric oven: 175°C/fan: 150°C/gas mark 2) for 40-50 minutes. For the mashed potatoes, peel, wash, and chunk the potatoes. Cover and cook in salted water for approx. 20 minutes. Trim, wash, and strip the savoy cabbage. Lightly fry in the cooking fat. Season with salt and pepper. Add approximately 100 ml of water, cover, and simmer over low heat for about 10 minutes. Drain the potatoes, add the milk and butter, and roughly mash. Season with pepper, salt, and nutmeg. Then stir in the savoy cabbage. The smoked pork and the sauce are quite salty, but the slightly sweet potato and savoy cabbage mash counteracts this nicely.