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Cabbage-Waldorf Salad

with Pork

Cabbage-Waldorf Salad - Cabbage-Waldorf Salad - The joy of the 60s cult-classic salad in a light new outfit
567 kcal
Cabbage-Waldorf Salad - The joy of the 60s cult-classic salad in a light new outfit

(0)

Difficulty:easy
Preparation:30 min
Ready in:40 min
Low-sugar
Vitamin-rich
Mineral-rich
High-protien
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
567
28%
Protein
60 g
120%
Fat
19 g
24%
Added Sugar
0 g
0%
Carbohydrates
35 g
13%
Roughage
9 g
-
Saturates
3 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

2small red Onion
½small Napa cabbage (approximately 350 grams)
Salt
½Lemons
5 ouncesYogurt (low-fat)
4 ouncesQuark
1 tablespoonWorcestershire sauce
Pepper
2little green Apples (400 grams)
4Pork (each 60 grams)
½ teaspoonsFennel seed
1 ounceWalnuts
1 tablespoonOlive oil

Kitchen Utensils

1 Skillet, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Whisk, 1 Mortar, 1 Slotted spatula, 1 Aluminum foil, 1 Citrus juicer

Directions

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1 Peel onions and cut into very thin strips.
2 Trim, rinse and cut the cabbage into very fine strips.
3 Mix onions and cabbage in a bowl with some salt and let stand for 10 minutes. Squeeze lemon.
4 Mix together yogurt, quark, 2 tablespoons lemon juice and Worcestershire sauce. Season with salt and pepper.
5 Rinse apples, cut into quarters, remove seeds and cut into very thin slices.
6 Drain accumulated water from the cabbage and mix the cabbage with apples and yogurt dressing.
7 Pat dry pork medallions and season with salt and pepper. Crush fennel seed in a mortar and sprinkle on the meat.
8 Chop walnuts coarsely and fry in a non-stick skillet. Remove, wipe out pan and heat oil in it.
9 Add pork medallions. Depending on thickness, fry on each side for 3-5 minutes.
10 Take medallions from the pan, wrap in aluminum foil and let rest for 5 minutes. Serve with the salad and garnish with walnuts.
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