Added by ddziak | Fri 15 Jan 2010 @ 20:29
Preparation time around 1hr
Small savoy cabbage
200g Mushrooms (whatever kind you like)
6 stripes of bacon
4 pork Schnitzel / chops
100 ml Milk
150 g shredded cheese (some tangy cheese)
Salt and Pepper
Start with washing and peeling the vegetables. Cut the savoy cabbage into stripes, the carrots and mushrooms in slices. Onions need to be cut as small as possible.
Fry the pork meat in some oil for about 1 minute until it has a little brown crust. Season it with salt and pepper and take it out of the pan.
Fry the mushrooms and the bacon in the same pan using the grease left over from the Schnitzel. Season with a lot of pepper. Take out everything in a bowl and mix the mushroom-bacon mixture with the small cut parsley.
Fry the savoy cabbage, carrots and onion in the same pan. Deglaze everything with the milk and cream and let it simmer for about 10 minutes until the cabbage softens a little. Season with salt and paprika.
Grease a casserole with oil and put the cabbage-carrot mixture as the first layer in it. Add the Schnitzel over it. Top the meat with the mushroom-bacon mixture. Spread the cheese over everything.
Bake everything in a preheated oven (200įC) for about 20 minutes.