Pork chops and kohlrabi cabbage, potato

Last Updated on August 5, 2024

Pork belly steaks served a bit unconventionally, with cabbage from kohlrabi and boiled potatoes.

Ingredients:

For the roasts: 1 kg of pork belly 3 tsp crushed cumin 1 tbsp lard 4 pcs garlic cloves salt For the kohlrabi cabbage: 3 pcs large young kohlrabi 50 g of smoked bacon 1 pc large onion 50 ml water and 1 tbsp plain flour (for the starter) 4 tablespoons of caster sugar 3 tablespoons of sugar 2 tsp salt 1 tsp whole cumin For potatoes: 500 g potatoes

/tr>

1.5 l water 1 tsp of cumin 1 tsp of salt

Procedure:

1. Cut the meat into 3×3 cm cubes, add salt, pepper and rub with grated garlic, mix well
2. Put a tablespoon of lard in a baking dish, pour 200 ml of water over the meat and cover, put in the oven and bake covered at 200 °C for 1 hour
3. Put the cabbage on a plate, place the cubes on top, pour the juices over them and serve, in this case, with boiled potatoes.

Cabbage preparation:
1. Peel and coarsely grate the kohlrabi on a teardrop grater, put in a pot, add about 200 ml of water, salt, sugar and vinegar and simmer for about 10 minutes under a lid
2. Drain off the excess water (leaving only a little on the bottom) and thicken with a stopper (flour dissolved in cold water)
3. Boil for another 7 minutes
4. Cut the bacon into cubes and fry it to a crisp, add the diced onion and let it brown, add this mixture to the finished cabbage
5. Preparation of the potatoes:
1. Wash, peel and cut the potatoes into larger cubes, rinse them thoroughly again, then drain thoroughly
2. Put the drained potatoes in a pot and pour cold water over them
3. Salt the water, season with cumin and boil for about 15 minutes until the potatoes are soft.

Note:

Recipe from Cooking with Tom, photo and text by Naďa Indruchová

potato