Cheese gratinated cabbage m. lemon and pork chop

Ingredients for Cheese gratinated cabbage m. lemon and pork chop

Instructions for Cheese gratinated cabbage m. lemon and pork chop

To prepare the Cheese gratinated cabbage m. lemon and pork chop recipe, please follow these instructions:

Cabbage: pick the outer leaves from cabbage and discard these. Share the cabbage into quarters.

Boil the cabbage in plenty of salted water now approximately 3-4 minutes. Then take the cabbage up and cool it down quickly in ice cold water. Baste the cabbage and place the pieces on a killer Board. Cut most of the stick by and share each quarter cabbage in 2.

Scroll now kålstykkerne together and add to butter-lubricated kokotter or round foil molds. You can also just make a great cabbage-cheese form.

Season each piece with salt, pepper and oil and lemon juice dripping out over. Then sprinkle with grated feta and herbs.

Style kålformene in a preheated oven at 180 degrees c. alm. oven for about 12 minutes, so they become au gratin.

Meat: cut a few spots in the fat on each cutlet and lightly press them flat. Season the meat with salt and pepper now.

Place the koteletterne on a hot pan and fry them in half oil, half butter. FRY each cutlet 3-4 minutes on each side, so that they become Golden and crispy.

Garnish: arrow and wash rødløget. Cut it in very thin onion rings. This is best done on a mandolin iron. Came the rings in a bowl and add the yogurt, oil and lemon juice. Season with salt and pepper and stir together.

Server now the cabbage on a plate and put koteletten next with onions on top.