Savoy cabbage in mustard cream with smoked pork

Ingredients for 2 servings:

• 500 g smoked pork roast (smoked salmon)
• 1 small savoy cabbage
• 3 m.-large carrot(s)
• 2 m.-sized onion(s)
• 150 g sour cream
• 4 tbsp mustard, sweet, grainy
• ½ bunch parsley
• 4 tsp margarine
• salt and pepper
• ½ tsp caraway powder
• 50 ml cream
• 150 ml vegetable stock

Instructions

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

Remove the stalk from the savoy cabbage and cut the leaves into strips. Peel the carrots and chop them finely. Peel and finely dice the onion. Cut the smoked pork into small cubes and fry in a little fat for 5 minutes, then remove from the pan. Add a little fat to the pan and sauté the onion. After 5 minutes, add the carrots and cabbage, pour in the stock, and simmer for 10 minutes. Meanwhile, mix the sour cream, mustard, and cream. Mix with pepper, salt, and caraway seeds and season to taste. Add the meat and sauce to the vegetables. Stir through, cover, and simmer on low heat for 10 minutes. Finally, sprinkle with parsley. We like to serve it with fresh bread.