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Categories:
vegetable oil onion cabbage vegetable stock ground cumin butter flour milk baking potatoes nutmeg pork chops eggs breadcrumbs fresh parsley
Viewed: 36 - Published at: 3 years agoIngredients
- 3 tbsp vegetable oil
- 1 None onion, diced
- 2 1/4 lb cabbage, shredded
- 2 1/2 cups vegetable stock
- 1 tsp ground cumin
- 4 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 2 1/4 lb baking potatoes, cut into chunks
- None None freshly grated nutmeg, to taste
- 4 - 7 oz pork chops
- 5 None eggs, 1 beaten
- 1 cup breadcrumbs
- None None fresh parsley, chopped, to garnish
Method
- For the cabbage, heat 2 tbsp oil in a large saucepan and saute onion for 5 mins. Add cabbage then 1 cup stock and cumin and season. Cook over low heat, stirring occasionally, for 25 mins until tender. Meanwhile, melt 1 tbsp butter, add flour and cook slightly. Remove from heat and whisk in remaining stock and 1 cup milk. Cook, stirring, for 5 mins until thickened. Toss with cabbage and season to taste. Set aside and keep warm.
- For the mashed potatoes, cook potatoes in a separate pot of boiling, salted water for 20 mins or until tender. Drain then mash with remaining milk and 2 tbsp butter. Add nutmeg, to taste.
- For the fried eggs, heat remaining oil in a frying pan and add whole eggs. Remove from pan and keep warm.
- For the pork chops, melt 1 tbsp butter, season pork chops then coat in beaten egg then breadcrumbs. Gently fry pork for about 5 mins on each side until golden and cooked through. Arrange potatoes and cabbage on warmed serving plates. Add pork and eggs and serve scattered with parsley.
