March: Creamy Mashed Potatoes with Savoy Cabbage and Smoked Pork Loin
In March we often are waiting for the spring to come. Then winter-vegetable should make their last appearance, whilst leaving room for tasty spring-vegetable and herbs. Our fluffy potato snow with savoy cabbage and Kasseler ribs promises great early spring enjoyment - just give it a try!
For the Smoked Pork Loin:
800 to 1000 g Kasseler with bone (smoked pork loin)
clarified butter for frying
For the Mash and Pineapple Cabbage:
800 g potatoes
80 g onions
1 savoy cabbage (about 1000 g)
130 g butter
150 ml cream
350 ml milk
salt, white pepper
nutmeg (freshly ground)
Remove fat and prepare Kasseler rib loin. Peel potatoes, wash and cut into coarse pieces. Put in a saucepan, cover with water and add salt. Place on a cooking zone. Peel the onions and cut into fine cubes. Free savoy cabbage from coarse green leaves, cut in half, cut out the stalk and cut the leaves into strips. Rinse in a colander with cold water; drain well. Peel the pineapple, remove the stalk and dice the pulp. Weigh out butter and set aside. Measure cream and milk and set aside together. Provide spices.
Boil the potatoes gently in about 20 minutes until tender. Drain well and let evaporate the steam. Return to the pot and mash until smooth. Set aside. Melt 30 g butter in a large pan, add onions and sauté for 3 min. Add savoy cabbage and sauté another 3 min. Season with salt, pepper and nutmeg and set aside. Heat the cream and milk for the potato snow in a pot. Add remaining butter in flakes to the mashed potatoes. Gradually stir in the hot milk mixture until smooth. Fold in 1/3 of the cooked savoy cabbage. Season with salt, pepper and nutmeg to taste. Keep the mash warm. Heat some clarified butter in a frying pan and add the pork chops. Fry on each side for 3 min. Sauté 150 g of the pineapple-cubes in clarified butter. Heat the remaining savoy cabbage and fold in the pineapple cubes. Season with salt and pepper to taste. Arrange potato snow on plates, place the smoked pork on it. Serve immediately with the pineapple savoy cabbage.
Also a pineapple-sauerkraut goes well with the pork loin.