Smoked Pork in Honey – Mustard – Cream with Savoy Cabbage Potatoes

Summary

Ingredients

• 3 onion (s)
• 6 piece (s) Kasseler (chops)
• 2 tablespoons oil
• 400 g whipped cream
• 2 tablespoon honey, more liquid
• 2 tablespoon mustard, medium hot
• 1.2 kg potato (s), floury boiling
• 600 g savoy cabbae
• 3 tablespoon butter
• 250 ml milk
• 1 bunch chives
• salt and pepper
• nutmeg

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Instructions

1. Peel and halve the onions and cut into thin slices. Fry the smoked pork in 1 tablespoon of hot oil for 1-2 minutes on each side. Season with pepper, remove and place in a lightly oiled baking dish.
2. Steam the onions in the frying fat until translucent. Stir in the cream, honey and mustard and bring to the boil. Season with pepper and a little salt. Pour the sauce over the meat. Braise in a preheated oven at 175 degrees for 40-50 minutes.
3. Peel the potatoes, cut into small pieces and cook covered in salted water for approx. 20 minutes.
4. Cut the savoy cabbage into strips, fry in the hot butter, season with salt and pepper. Pour in approx. 100 ml of water and cook covered over low heat for approx. 10 minutes.
5. Heat the milk, drain and mash the potatoes, stir in the milk. Drain and fold in the savoy cabbage. Season with salt and nutmeg. Arrange everything. Sprinkle with chives.