Stewed white cabbage in béchamel sauce with breaded cutlets

Ingredients for 4 servings:

• 1 head of white cabbage
• 1 large onion(s)
• 2 tbsp sunflower oil
• 600 ml vegetable stock
• 1 tsp caraway seeds, ground
• some salt
• some pepper, mixed, from the mill
• 2 tbsp butter
• 2 tbsp flour
• ¼ liter of milk
• 4 pork chop(s), boned
• 1 egg(s)
• 100 g breadcrumbs
• 2 tbsp clarified butter
• ½ bunch curly parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Clean and rinse the white cabbage, then cut into strips from the stalk. Peel and dice the onion. Heat the sunflower oil in a large pot and sauté the diced onion until translucent. Then add the white cabbage strips and sauté. Deglaze with 250 ml vegetable stock, season with a little salt, caraway seeds, and a few turns of freshly ground pepper, and simmer covered for about 25 minutes. Melt the butter in a saucepan, dust with the flour, and sauté. Then stir in 350 ml vegetable stock and the milk and simmer for about 5 minutes. Rinse the cutlets, pat dry, and season on both sides with a little salt and a few turns of freshly ground pepper. Beat the egg. Coat the cutlets first in the egg, then in the breadcrumbs. Heat the clarified butter in a pan and fry the cutlets for about 5 minutes on each side. Add the béchamel sauce to the cabbage and season to taste. Rinse the parsley, shake it dry, and chop the leaves. Serve the chops with the cabbage on plates and sprinkle the chopped parsley over the cabbage. We serve it with mashed potatoes and fried eggs.