Summary

Ingredients

• 1 kg pointed cabbage
• 250 g carrot (s)
• 200 g mushrooms, fresh
• 1 onion (s)
• 8 pork medallions
• 20 g butter or mararine
• salt
• Pepper from the grinder
• liter ⅛ vegetable stock
• 4 stalks thyme
• 30 g parmesan, freshly rated
• 100 g processed cheese

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Instructions

1. Clean the pointed cabbage, cut into strips and wash. Peel, wash and slice the carrots. Clean and chop mushrooms. Peel and dice the onion. Pat the medallions dry with kitchen paper and fry them in the hot fat, turning, for about 10 minutes. Season with salt and pepper. Take out of the pan. Steam the onions and vegetables in the frying fat for about 10 minutes. Season too.
2. Put the vegetables in a greased, flat baking dish, pour in the stock. Put medallions on it. Pluck the thyme leaves from the stems.
3. Mix the processed cheese, parmesan and thyme. Season with salt and pepper. Spread cheese cream on the medallions. Bake everything in the preheated oven (electric stove: 200 ° C; gas: level 3; convection: 180 ° C) for about 15 minutes. Broad ribbon noodles go well with this.