John Myers
Savoy Cabbage with Kasseler and Mettenden
The perfect savoy cabbage with kasseler and mettenden recipe with a picture and simple step-by-step instructions.
- 1 Savoy
- 2 Onions
- 4 Discs Kassel roast salmon
- 4 Mettenden
- 1 bottle Rama cremefine or cream
- 1 tablespoon Horseradish from the jar
- Oil, salt, pepper, nutmeg
- Remove the stalk from the savoy cabbage and peel off the individual leaves. Wash and blanch in boiling salted water for a few minutes. Pour into a colander and quench with cold water. Let it dry off a little and then squeeze out the individual leaves well. Place the leaves on top of each other and cut into strips approx. 1 cm wide.
- Peel the onions and cut them into cubes. Sweat lightly in oil in a saucepan, add the savoy cabbage strips, season with salt and cover well with water. Place the smoked pork chops and the meatballs on top and let simmer in a closed saucepan over medium heat.
- Then remove the meat and sausages and keep them warm. Pour Rama Cremefine over the savoy cabbage and season with horseradish, salt, pepper and nutmeg.
- There was also boiled potatoes.
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