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White cabbage and smoked pork pan

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Ingredients for 4 servings:

  • 400 g potatoes
  • 400 g smoked pork
  • 1 onion(s)
  • 1,200 g white cabbage
  • 2 tsp oil
  • 1 tsp caraway seeds
  • salt and pepper
  • 1 pinch of chili powder
  • 350 ml vegetable stock
  • 3 tbsp crème fraîche

Instructions

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

Clean the white cabbage, quarter it, and remove the stalk. Cut the cabbage into fine strips. Peel the onions and potatoes. Pat the smoked pork dry and dice it along with the onions and potatoes. Heat the oil in a pan and sauté the onions until translucent. Add the smoked pork cubes, season with caraway seeds, and fry everything on all sides for about 5 minutes. Add the potatoes and white cabbage and fry for about 10-12 minutes. Season with salt, pepper, and chili powder, pour in the stock, and simmer for about another 10 minutes. Garnish with crème fraîche and serve.

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Written by John Myers

Professional Chef with 29 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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