Pork Hors d’Oeuvres with Winter Vegetables

Dry the meat with kitchen roll. Mix spices and flour, turn meat in portions in it on the other side, fry in hot oil in the frying pan, remove. Reduce temperature, add a little oil if necessary, fry pumpkin balls all around, remove. Sauté onions in the same frying pan. Extinguish with half of the soup, add tomato puree and oregano, add meat one more time.

Cover and simmer at low temperature for about 45 minutes. Cut the outer green leaves of the savoy cabbage into fine strips, the light center piece into slices. Mix savory strips and olives into meat, spread savory slices evenly over meat. Cover and simmer for 30-40 min. Pour in remaining soup gradually. Cook pumpkin balls for the last 10 min, season.

Serve with mashed potatoes, pasta or polenta.

Roast, drain on kitchen roll, offer for pre-dinner.

Tip: Stock up on high-quality spices – it pays off!

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