White cabbage and apple pan with smoked pork

Ingredients for 4 servings:

• 400 g white cabbage
• 1 onion(s)
• 200 g smoked pork neck
• 1 apple
• 6 sprigs of marjoram
• 150 g sour cream
• 1 salt and pepper
• 2 tsp clarified butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Remove the outer leaves from the white cabbage. Cut the cabbage into thin strips, right down to the stalk. Halve and slice the onion. Roughly dice the smoked pork. Wash, quarter, core, and slice the apple. Heat a teaspoon of clarified butter in a pan. Brown the smoked pork all over. Add the apple and fry briefly. Empty the contents of the pan onto a plate. Heat the remaining lard in the pan until brisket browned, stirring constantly. Stir in the onions, cover, and sauté the vegetables over medium heat for 10 minutes until soft. Pluck the marjoram leaves from the stems and set aside a teaspoon. Finely purée the remaining marjoram with the sour cream in a food processor and season with salt and pepper. Stir the smoked pork and apple mixture into the white cabbage and return to the heat. Season with salt and pepper. Sprinkle with the reserved marjoram and serve with the sour cream.