Sliced ​​creamed Meat

5 from 8 votes
Cook Time 30 mins
Total Time 30 mins
Course Dinner
Cuisine European
Servings 4 people


Sliced ​​creamed meat

  • 200 g Rice
  • 4 Pork schnitzel
  • 1 smaller Savoy cabbage
  • 4 Carrots (leftovers)
  • 2 tbsp Sunflower oil
  • Salt, gourmet pepper
  • 1 tbsp Butter
  • 1 tbsp Water
  • 250 ml Soy cream


  • For the rice, bring about 1⁄2 l of salted water to the boil and simmer in it. Wash the pork schnitzel, pat dry with kitchen paper and then cut into strips. Clean and wash the savoy cabbage and cut into strips. Clean the carrots and cut into slices.
  • Put the sunflower oil in a large pan, heat. Add strips of meat and fry them vigorously over high heat while turning. Add savoy cabbage strips, carrot slices and fry. Season with salt and gourmet pepper.
  • Add 1 tbsp butter, allow to melt. Deglaze with a little water and pour the soy cream on top. Bring to the boil and simmer for a few minutes. Season again with salt and gourmet pepper. Finally, arrange everything together on flat plates.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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