Cabbage pan with Kasseler

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
3 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1/2 White cabbage (about 500 g)
  • 7-10 Tbsp Salt
  • 750 g Potatoes
  • 1/2 package (150 g) frozen young peas
  • 300 g tripped chop of Kasseler
  • 3 TABLESPOONS Oil
  • 1 TABLESPOON Caraway seeds
  • 7-10 Tbsp Pepper
  • 150 g Fresh cream
  • 7-10 Tbsp some chopped parsley

Directions

  1. 1

    Wash the cabbage, quarter it, cut out the stalk and cut the cabbage into pieces. Blanch in boiling salted water for about 3 minutes. Wash, peel and slice the potatoes. Put peas in cold water.

  2. 2

    Cut the meat into cubes. Heat the oil in a pan and fry the potatoes for about 15 minutes while turning. Drain the peas on a sieve. Add cabbage, meat, caraway and peas to the pan and fry for another 10 minutes, turning.

  3. 3

    Season to taste with salt and pepper. Season crème fraîche with salt and pepper. Serve the cabbage pan with a dash of crème fraiche. Sprinkle the rest of the crème fraiche with chopped parsley and add extra.

Nutrition Facts

KCAL
470 kcal
CARBS
33 g
FATS
27 g
PROTEINS
23 g