I’ve been away for most of Easter at my in-laws being cooked for 🙂 We brought back some leftover pork (escalopes and sausage) from the farm and with some of the last veggie box contents still left in the fridge, it seemed a good chance to create something from these ingredients and get back in the kitchen!
First I boiled some green cabbage and steamed the spinach over the top. Meanwhile I cooked some mushrooms and chopped onion in butter for about 3 minutes before adding some chopped garlic and cooking for a further 2 minutes. I took some of the water from the cabbage and mixed with a chicken stock cube in a small bowl. I added a couple of tablespoons of creme fraiche, freshly ground black pepper and oregano and stirred. Then I added it to the mushroom and onions and cooked on a high heat for about 3 minutes to thicken.
Once the cabbage had softened (after about 10 minutes boiling) I added slowly to a ring on plate to start creating the tower. I put the cabbage first and topped it with the spinach
I heated the leftover pork in the microwave for a couple of minutes and added to the plates with the stacked cabbage and spinach.
I poured the mushroom, onion, garlic and cream sauce into a serving jug to serve separately at the table. As the pork was breaded, I wanted to use the sauce slowly and as needed with the dish so as not to end up with soggy escalopes.
The end result was good! I guess a cheat’s recipe with my mother-in-law doing half of the work already preparing the meat (although I do have to add that most likely, I helped make this sausage a while ago on the farm!) but the veggie stacks looked and tasted good and the sauce added something extra to the dish. All in all, pretty fast and a nice looking dish. A good example of clean food as well with the pork coming directly from the farm, the veggies from the organic vegetable box with just a bit of cream to balance the dish 🙂