Stuffed Pork Schnitzel with Apple White Cabbage
A stuffed pork schnitzel with apple white cabbage is a recipe featuring fresh ingredients from the pork category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 thick pork schnitzels (about 160 g each)
- 200 g white cabbage
- 1 Shallot
- 3 sour apples
- 1 tbsp butter
- Salt
- ground pepper
- vegetable oil
- 2 Apples
- 1 tbsp sugar
- 150 ml veal stock
- 10 ml Calvados
- parsley (for garnish)
Instructions
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1.
Rinse the meat, pat dry and cut a pocket on the side. Wash, trim, remove the core of the cabbage and grate it. Peel the shallot, halve lengthwise and slice into strips. Peel an apple, quarter it, remove the core and dice the quarters.
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2.
Preheat the oven to 160°C (320°F) with both top and bottom heat.
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3.
Sauté the shallot in hot butter until golden brown. Add the cabbage, season with salt and pepper, and deglaze with a little water. Cover and simmer for about 5 minutes until almost cooked. Remove from heat, fold in the diced apple, taste, and let cool. Then fill the schnitzel pockets and secure with toothpicks. Season both sides with salt and pepper and brown in 1–2 tbsp hot oil on each side. Place on a rack (with a fat pan underneath) in the oven for about 10 minutes to finish cooking.
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4.
Peel, quarter, core and cut the remaining two apples into strips. Briefly sauté them in 1 tbsp oil in the pan drippings. Sprinkle with sugar and let lightly caramelize. Deglaze with the stock and simmer until tender. If desired, thicken with a little starch. Season with Calvados, salt, and pepper.
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5.
Plate the apples with sauce and place the schnitzels on top (remove toothpicks first).
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6.
Serve garnished with parsley. Accompany with potato–carrot vegetables if desired.
