Summary

Ingredients

• 3 onion (s)
• 4 slices Kasseler
• 1 teaspoon oil
• 400 ml cream
• 2 tablespoon honey, more liquid
• 2 tablespoon mustard, medium hot
• 1 kg potatoes, floury boiling
• 0.5 ½ head savoy cabbage
• Clarified butter or other frying fat
• 3 tablespoon butter
• 200 ml milk
• salt and pepper
• nutmeg

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Instructions

1. Wash the smoked pork and pat dry. Fry in 1 tablespoon of hot oil for 1 - 2 minutes on each side. Season with pepper. Take out and place in a lightly oiled baking dish (approx. 30 cm long).
2. Peel and halve the onions and cut into thin slices. Simmer in the pan until translucent. Deglaze with cream, stir in honey and mustard and bring to the boil. Season with pepper and a little salt. Pour the sauce over the meat.
3. Place open for 40 - 50 minutes in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2).
4. For the mashed potatoes, peel, wash and cut the potatoes into pieces. Cover and cook in salted water for about 20 minutes.
5. Clean and wash the savoy cabbage and cut into strips. Fry lightly in frying fat. Season with salt and pepper. Pour approx. 100 ml of water and cook covered over low heat for approx. 10 minutes.
6. Drain the potatoes, add milk and butter and roughly mash. Season to taste with pepper, salt and nutmeg. Then mix in the savoy cabbage.
7. The Kasseler and the sauce are quite salty - but the slightly sweet potato and savoy cabbage mash catches that well.