Cabbage Salad with Yogurt

Ingredients

• 2 small red onions
• 350 g green cabbage
• Salt
• 0.5 lemon
• 150 g Yogurt (3.5% fat)
• 100 g low-fat quark
• 1 tbsp Worcestershire sauce
• Pepper
• 2 green apples (200 g each)
• 4 pork tenderloin medallions (60 g each)
• 0.5 tsp Fennel seeds
• 2 tbsp walnut kernels (15 g each)
• 1 tbsp Olive Oil

Instructions

1. 1.

   Peel the onions and slice them into very thin strips.

2. 2.

   Clean, wash, and cut the cabbage leaves across the ribs into very fine strips.

3. 3.

   Combine onions and cabbage in a bowl with a little salt and let sit for 10 minutes. Squeeze the lemon.

4. 4.

   Whisk together yogurt, quark, 2 tbsp lemon juice, and Worcestershire sauce; season with salt and pepper.

5. 5.

   Wash the apples, quarter them, core them, and slice into very thin rounds.

6. 6.

   Drain the cabbage water, then mix the cabbage with apples and yogurt sauce.

7. 7.

   Pat the pork medallions dry and season with salt and pepper. Crush fennel seeds in a mortar and sprinkle over the meat.

8. 8.

   Coarsely chop walnuts and toast them in a dry pan over medium heat for 2–3 minutes until golden brown; remove, wipe the pan, and heat olive oil in it.

9. 9.

   Cook the medallions on each side for 3-5 minutes over medium heat, depending on thickness.

10. 10.

    Remove the medallions from the pan, cover, and let rest for 5 minutes. Plate with the cabbage salad and garnish with walnuts.