19 July 2024
Pork roast with cabbage and fried egg - recipe - photo: pungent_eagle
Pork roast with cabbage and fried egg- recipe - photo: pungent_eagle

Pork roast with cabbage and fried egg

30 min. total time

Ingredients for 1 portions

1 Schb Pork roast (leftover from last roast)
1 Stk Potato dumplings (leftover)
0.5 Stk Braunschweiger cabbage (small head of cabbage)
1 Stk Onion
4 Stk Garlic cloves
1 EL Clarified butter
2 Stk Eggs
1 EL Butter
1 Msp Salt
1 Msp Pepper
0.25 Bund Chives
0.25 Bund fresh herbs from tde garden

Preparation

  1. Peel and finely slice or dice the onion and garlic. Remove the outer leaves of the Braunschweiger Kraut, quarter it, remove the stem, and finely slice the Kraut.
  2. Cut the Schweinsbratenschnitte and the dumpling into bite-sized pieces. Wash and spin dry the chives and garden herbs. Cut the chives into small pieces and roughly tear the garden herbs.
  3. Heat butter lard in a large pan and fry the onion, garlic, Kraut, dumpling, and Schweinsbraten vigorously. Season with salt and pepper.
  4. Melt butter in a second pan, fry the fried eggs in it, and then place them on the finished Gröstl. Garnish with chive pieces and garden herbs.

Nutrition score

kcal
595

fat
30,90 g

protein
25,38 g

carbs
53,67 g

30 min. total time | 30 min. preparation time |

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