Kassler (GERMANY)


  • 4 slices Kassler (pork)
  • 4 large potatoes
  • 2 cups kale (finely chopped)
  • 2 spoonful butter
  • 2 tablespoons of oil
  • Salt and pepper (to taste)
  • 1 teaspoon of thyme
  • 1 teaspoon powdered mustard (optional)
  • 1 cup chicken stock (optional)


Peel the potatoes and chop coarsely. Boil salted water in a saucepan and add the potatoes to it. Boil for about 10-15 minutes or until the potatoes are tender. Then strain and set aside.

Melt the butter and oil in a large skillet. Add the sliced ​​Kassler to the skillet and lightly brown on both sides. Cook until the meat turns golden brown. Then remove the Kassler from the pan and transfer to a plate.

In the same pan, add the cabbage and sauté for 3-4 minutes. Stir occasionally to let the cabbage soften and caramelize slightly.

Add the boiled potatoes to the pan. Add salt, pepper, thyme and optionally powdered mustard. Stir to combine all ingredients and cook for another 5-7 minutes.

Place the sliced ​​Kassler on top of the cabbage and potatoes. Add chicken broth (optional, if you want a more watery consistency). Cover the pot and cook for a few more minutes to let the Kassler and potatoes absorb the heat and the flavors meld.

Transfer the kassler and potatoes to serving plates. Garnish with fresh thyme or parsley on top.

Kassler is served hot and can be served with additional flavors such as pickles or mustard sauce.

ENJOY YOUR MEAL

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