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🍽️ Crispy Savoy Cabbage Salad with Yogurt Dressing and Pork Medallions

537 kcal · 30 min · 4 servings

Ingredients

• 2 small red onions
• 350 g Savoy cabbage
• salt
• 0.5 lemon
• 150 g yogurt (3.5% fat)
• 100 g low-fat quark
• 1 tbsp Worcestershire sauce
• pepper
• 2 green apples (each 200 g)
• 4 pork fillet medallions (each 60 g)
• 0.5 tsp fennel seeds
• 2 tbsp walnut kernels (each 15 g)
• 1 tbsp olive oil

Instructions

1. 1. Peel the onions.
2. 2. Cut the onions into very fine strips.
3. 3. Remove the hard cores from the savoy cabbage.
4. 4. Wash the savoy cabbage leaves thoroughly.
5. 5. Cut the savoy cabbage leaves into very fine strips across the ribs.
6. 6. Place the onions and savoy cabbage in a bowl.
7. 7. Sprinkle the vegetables with a little salt.
8. 8. Mix everything well.
9. 9. Let the cabbage sit for ten minutes.
10. 10. Squeeze the lemon.
11. 11. Place the yogurt in a small bowl.
12. 12. Add the quark (curd cheese).
13. 13. Add two tablespoons of lemon juice.
14. 14. Add a few drops of Worcestershire sauce to the mixture.
15. 15. Stir the sauce until creamy.
16. 16. Season the sauce with salt.
17. 17. Season the sauce with pepper.
18. 18. Wash the apples.
19. 19. Quarter the apples.
20. 20. Remove the core from the apples.
21. 21. Slice the apples into very thin slices.
22. 22. Drain the liquid released by the savoy cabbage.
23. 23. Add the apple slices to the drained savoy cabbage.
24. 24. Add the yogurt sauce.
25. 25. Mix everything into a salad.
26. 26. Pat the pork medallions dry with kitchen paper.
27. 27. Season the medallions with salt.
28. 28. Season the medallions with pepper.
29. 29. Place the fennel seeds in a mortar.
30. 30. Crush the fennel seeds finely.
31. 31. Sprinkle the fennel over the meat.
32. 32. Chop the walnuts coarsely.
33. 33. Place the walnuts in a dry pan.
34. 34. Toast the walnuts until golden brown over medium heat.
35. 35. Remove the walnuts from the pan.
36. 36. Wipe the pan clean.
37. 37. Add oil to the pan.
38. 38. Heat the oil.
39. 39. Fry the medallions over medium heat.
40. 40. Fry each side for three to five minutes.
41. 41. Remove the medallions from the pan.
42. 42. Let the medallions rest covered for five minutes.
43. 43. Plate the salad.
44. 44. Place the medallions on the salad.
45. 45. Garnish the dish with the walnuts.

Nutrition per serving

• kcal: 537
• Protein: 39 g · Fett/Fat: 21 g · Carbs: 44 g