Smoked pork in honey-mustard-cream with savoy cabbage potatoes

Ingredients for 6 servings:

• 3 onions
• 6 pieces of Kasseler (cutlets)
• 2 tbsp oil
• 400 g whipped cream
• 2 tbsp honey, liquid
• 2 tbsp mustard, medium hot
• 1.2 kg potatoes, floury
• 600 g savoy cabbage
• 3 tbsp butter
• 250 ml milk
• 1 bunch of chives
• salt and pepper
• nutmeg

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Peel the onions, halve them, and slice them thinly. Fry the smoked pork in 1 tablespoon of hot oil for 1-2 minutes on each side. Season with pepper, remove from the pan, and place in a lightly oiled casserole dish. Sauté the onions in the frying fat until translucent. Stir in the cream, honey, and mustard and bring to a boil. Season with pepper and a little salt. Pour the sauce over the meat. Braise in a preheated oven at 175 degrees Celsius for 40-50 minutes. Peel the potatoes, cut them into small pieces, and cook them covered in salted water for about 20 minutes. Cut the savoy cabbage into strips, fry them in the hot butter, season with salt and pepper. Pour in about 100 ml of water, cover, and simmer over low heat for about 10 minutes. Heat the milk, drain and mash the potatoes, and stir in the milk. Drain the savoy cabbage and fold it in. Season with salt and nutmeg. Serve everything. Sprinkle with chives.