Sweet and sour cabbage with pork

Ingredients for 4 servings:

• 500 g schnitzel meat
• 1 head of white cabbage, approx. 1 kg
• 1 leek(s)
• 1 can pineapple pieces
• 250 ml chicken broth
• 2 tbsp ketchup
• 2 tbsp balsamic vinegar, vinegar of your choice
• 2 tbsp soy sauce
• salt and pepper
• Sugar
• Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Cut the pork cutlets into thin slices or strips and season with salt and pepper. Cut the cabbage into quarters, generously removing the stalk, and then cut into thin strips. Clean the leek, halve it lengthwise, and cut it into thin half rings. Drain the pineapple chunks in a sieve, reserving the juice in a bowl. Set half aside. Add ketchup, vinegar, and soy sauce to the bowl and season to taste, adding more juice, sugar, or vinegar if desired. Brown the meat in batches in the oil in a deep pan or wok and set aside. Add a little more oil and fry the leek for about 3-4 minutes. Gradually add the cabbage until it has shrunk slightly. Then add the stock and pineapple chunks. Cover and simmer over medium heat. Taste for the consistency, depending on how you like the cabbage. Add the sauce and meat. Let everything simmer gently for about 10 minutes. Serve with Asian noodles or rice.