Cream Of Cabbage with Belly Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 900 g kohlrabi
- 300 ml chicken broth
- 200 ml cream
- 1 tablespoon flour
- 500 g pork belly, cut into 1 cm thick slices
- 6 tablespoon breadcrumbs
- 3 tablespoon clarified butter
- 1 bunch parsley
- salt and pepper
Print Recipe
Pin Recipe Instructions
- For the cream kohlrabi, peel the kohlrabi and cut into sticks. Bring the broth and cream to the boil and let the kohlrabi pieces cook for 4 minutes.
- Whisk the flour and 4 tablespoons of cold water together and stir into the boiling cream mixture. Cook the kohlrabi for 5 minutes until cooked. Chop the parsley and stir into the kohlrabi. Salt and pepper.
- Halve the belly slices and remove the rind and any pieces of cartilage. Place the breadcrumbs on a flat plate and turn the meat slices in it. Heat the clarified butter and fry the meat slices on each side for about 3 - 4 minutes until crispy brown. Season with salt and pepper and serve with the kohlrabi.
- Boiled potatoes taste great as a side dish.
- Approx. 690 Kcal per serving.
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