Pork Loin on Pointed Cabbage
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,000 pork fillet (s)
- 1 small pointed cabbage
- 1 onion (s), roughly chopped
- 150 g ham, lean, diced
- some oil (sesame oil)
- thyme
- 4 tablespoon chicken broth
- 1 cup sour cream
- Lard (herb lard)
- Oil (garlic oil)
- Herbs, Italian style
- Spice mixture (Chinese spice)
- pepper from the grinder
- salt
Print Recipe
Pin Recipe Instructions
- Slice the pointed cabbage into fine strips. Heat the sesame oil in a saucepan and briefly toast the ham cubes in it. Add the coarsely chopped onion and the herb lard. Fry, stirring constantly, until the onions are translucent. Add the pointed cabbage and cook for about 5 minutes. Top up with the chicken stock and cook for another 5 minutes. Season with pepper and salt.
- Divide the pork fillet into large pieces and fry in a pan with a little sesame oil. Season with Chinese spices when turning.
- In the meantime, put the cabbage in a casserole dish that has been rubbed with garlic oil and mix in the fried pork fillets. Sprinkle with the herbs and spread the sour cream on top.
- Baked in a preheated oven at 200 ° C for about 25 minutes.
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