Pork Cheeks with tomato and paprika cabbage
As a side dish, the finely steamed tomato and paprika cabbage goes wonderfully well with the hearty flavors of tender pork cheeks. This recipe, inspired by traditional Hungarian cuisine, is also very easy to prepare with just a few ingredients.
People:For 4 persons
Cooking time:40 minutes
Difficulty level:
Easy
Recipe by:CHARLOTTE CERNY
Ingredients
Pork Cheeks
| 4 pieces | Pork Cheek "Royal Cheek" |
Tomato Paprika Cabbage
| 1 piece | Onion |
| 1 piece | Cabbage head (white cabbage) |
| 1 tbsp. | Butter |
| 1 tbsp. | Oil |
| 2 tsp. | Paprika powder |
| 2 tbsp. | Tomato paste |
| 1 tsp. | Sugar |
| 150 ml | Vegetable fond |
| 250 ml | Cream |
Season to taste
| 1 tsp. | Cumin |
| 1 tbsp. | Vinegar |
| Some | Salt |
| Some | Pepper |
Preparation steps
Pork Cheeks
- Prepare the “Royal Cheek” pork cheek in the pan according to the instructions
Tomato Paprika Cabbage
- Peel and finely dice the onion.
- Halve the cabbage, cut out the stalk and finely chop the cabbage
- Heat the butter and oil in a pan and sauté the onion.
- Add the cabbage and fry for approx. 20 minutes, stirring occasionally, until golden brown.
- Stir in the paprika powder, tomato purée and sugar and fry briefly.
- Deglaze with soup and simmer for approx. 5 minutes.
- Pour in the cream and bring to the boil.
Season to taste
- Season the tomato and paprika cabbage with caraway seeds, vinegar, salt and pepper.
Das AUMAERK Fleisch
