Pork steaks with cabbage salad

Ingredients (serves 3)

• Pork loin (raw)450 g
• Potatoes (raw)600 g
• White cabbage300 g
• Carrot100 g
• Rapeseed / sunflower oil20 g

Also: Salt, pepper, garlic, dill, vinegar or lemon juice

Method

1. Get ready: peel the potatoes, halve them, put them in a pan, cover with water and season lightly with salt. Bring to the boil over high heat, then cook over medium heat for 20 min until soft.
2. While the potatoes cook, finely slice the cabbage and grate the carrot. Season lightly with salt and rub with your hands for 1 min until it softens.
3. Sprinkle the salad with vinegar or lemon juice, pour over 1 tbsp oil (10 g), stir in the dill and set aside.
4. Cut the pork loin into 1.5 cm slices, cover with cling film and lightly pound them. Season lightly with salt, then with pepper and garlic. Wash your hands.
5. In a frying pan, heat the rest of the oil (10 g) over high heat. Fry the steaks for 3–4 min on each side until golden.
6. Check: a steak cut open must not be pink inside, and the juices must run clear. If it's still pink, cook for another 1–2 min over medium heat. Let them rest for 3 min.
7. Drain the potatoes and serve with the steaks and cabbage salad.