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Ingredients (2 servings)
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400 g Schopf ohne Knochen
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400 g Rotkraut
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500 g Schupfnudeln
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1 Stk. Zwiebel gelb
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Öl, Salz, Pfeffer
Preparation
- Peel the onion and cut it into fine cubes.
- Heat the red cabbage in a pot, add the diced onions and let it simmer over medium heat.
- Cut the meat into steaks and season with salt and pepper. Sear them in a pan with a little oil on both sides, then reduce the heat and cook until done.
- In a separate pan, fry the potato noodles in a little oil until golden brown.
- Serve the pork steaks together with the red cabbage and potato noodles on plates.
