- 2 small red Onions
- ½ small Napa cabbage (approximately 350 grams)
- ½ Lemon
- 5 ounces Yogurt (low-fat)
- 4 ounces Quark
- 1 tablespoon Worcestershire sauce
- 2 little green Apples (400 grams)
- 4 Pork (each 60 grams)
- ½ teaspoon Fennel seed
- 1 ounce Walnuts
- 1 tablespoon Olive oil
Peel onions and cut into very thin strips.
Trim, rinse and cut the cabbage into very fine strips.
Mix onions and cabbage in a bowl with some salt and let stand for 10 minutes. Squeeze lemon.
Mix together yogurt, quark, 2 tablespoons lemon juice and Worcestershire sauce. Season with salt and pepper.
Rinse apples, cut into quarters, remove seeds and cut into very thin slices.
Drain accumulated water from the cabbage and mix the cabbage with apples and yogurt dressing.
Pat dry pork medallions and season with salt and pepper. Crush fennel seed in a mortar and sprinkle on the meat.
Chop walnuts coarsely and fry in a non-stick skillet. Remove, wipe out pan and heat oil in it.
Add pork medallions. Depending on thickness, fry on each side for 3-5 minutes.
Take medallions from the pan, wrap in aluminum foil and let rest for 5 minutes. Serve with the salad and garnish with walnuts.