Pork strips are cooked to perfection and basted in a fragrant NOMU Coffee Rub. They are served alongside a flavourful German-style potato salad with fried onion, green cabbage, sauerkraut, and gems of gherkin!
German-style Potato Salad & Pork Strips
German-style Potato Salad & Pork Strips
with fresh salad leaves, sauerkraut & a zingy dressing
Hands on Time: 10 - 25 minutes
Overall Time: 20 - 30 minutes
Ingredients:
- Cabbage
- Dijon Mustard
- Fresh Parsley
- Gherkins
- NOMU Coffee Rub
- Pork Schnitzel (without crumb)
- Potato Chunks
- Red Onion
- Red Onions
- Salad Leaves
- Sauerkraut
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Sugar/Sweetener/Honey
LET IT BOIL
Place a pot of cold salted water over a high heat. Add the potato pieces and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain on completion.
SPUD SALAD
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the sliced red onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the sliced cabbage and fry for 2-3 minutes, until softened, shifting occasionally. Add the vinegar, the mustard, a drizzle of oil, and a sweetener of choice (to taste). Mix until fully combined. Once combined, immediately remove from the pan and place in a salad bowl.
FRY BABY
Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the schnitzel for 30-60 seconds per side until golden and cooked through. In the final minute, use a knob of butter or a drizzle of oil and the rub to baste the schnitzel. Remove from the pan on completion, season, and slice into strips.
MIX IT UP
To the bowl with the cabbage and onion mix, add the cooked potatoes, the diced gherkins, the rinsed salad leaves, ½ the chopped parsley, and the sauerkraut (to taste). Mix until fully combined.
LET’S EAT!
Pile up the potato salad and serve with the juicy pork slices. Sprinkle over the remaining parsley. Germany in your own kitchen!
Potato Chunks - 250g
Red Onion - 1
Cabbage - 200g
White Wine Vinegar - 15ml
Dijon Mustard - 5ml
Pork Schnitzel (without crumb) - 150g
NOMU Coffee Rub - 10ml
Gherkins - 25g
Salad Leaves - 20g
Fresh Parsley - 3g
Sauerkraut - 75g
LET IT BOIL
Place a pot of cold salted water over a high heat. Add the potato pieces and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion.
SPUD SALAD
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the sliced red onion for 4-6 minutes until soft and translucent, shifting occasionally. Add the sliced cabbage and fry for 2-3 minutes, until softened, shifting occasionally. Add the vinegar, the mustard, a drizzle of oil, and a sweetener of choice (to taste). Mix until fully combined. Once combined, immediately remove from the pan and place in a salad bowl.
FRY BABY
Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the schnitzels for 30-60 seconds per side until golden and cooked through. In the final minute, use a knob of butter or a drizzle of oil and the rub to baste the schnitzels. Remove from the pan on completion, season, and slice into strips.
MIX IT UP
To the bowl with the cabbage and onion mix, add the cooked potatoes, the diced gherkins, the rinsed salad leaves, ½ the chopped parsley, and the sauerkraut (to taste). Mix until fully combined.
LET’S EAT!
Pile up the potato salad and serve with the juicy pork slices. Sprinkle over the remaining parsley. Germany in your own kitchen!
Potato Chunks - 500g
Red Onion - 1
Cabbage - 400g
White Wine Vinegar - 30ml
Dijon Mustard - 10ml
Pork Schnitzel (without crumb) - 300g
NOMU Coffee Rub - 20ml
Gherkins - 50g
Salad Leaves - 40g
Fresh Parsley - 5g
Sauerkraut - 150g
LET IT BOIL
Place a pot of cold salted water over a high heat. Add the potato pieces and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion.
SPUD SALAD
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the sliced red onion for 5-6 minutes until soft and translucent, shifting occasionally. Add the sliced cabbage and fry for 3-4 minutes, until softened, shifting occasionally. Add the vinegar, the mustard, a drizzle of oil, and a sweetener of choice (to taste). Mix until fully combined. Once combined, immediately remove from the pan and place in a salad bowl.
FRY BABY
Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the schnitzels for 30-60 seconds per side until golden and cooked through. You might have to do this step in batches. In the final minute, use a knob of butter or a drizzle of oil and the rub to baste the schnitzels. Remove from the pan on completion, season, and slice into strips.
MIX IT UP
To the bowl with the cabbage and onion mix, add the cooked potatoes, the diced gherkins, the rinsed salad leaves, ½ the chopped parsley, and the sauerkraut (to taste). Mix until fully combined.
LET’S EAT!
Pile up the potato salad and serve with the juicy pork slices. Sprinkle over the remaining parsley. Germany in your own kitchen!
Potato Chunks - 750g
Red Onions - 2
Cabbage - 600g
White Wine Vinegar - 45ml
Dijon Mustard - 15ml
Pork Schnitzel (without crumb) - 450g
NOMU Coffee Rub - 30ml
Gherkins - 75g
Salad Leaves - 60g
Fresh Parsley - 8g
Sauerkraut - 225g
LET IT BOIL
Place a pot of cold salted water over a high heat. Add the potato pieces and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion.
SPUD SALAD
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the sliced red onion for 6-8 minutes until soft and translucent, shifting occasionally. Add the sliced cabbage and fry for 3-5 minutes, until softened, shifting occasionally. Add the vinegar, the mustard, a drizzle of oil, and a sweetener of choice (to taste). Mix until fully combined. Once combined, immediately remove from the pan and place in a salad bowl.
FRY BABY
Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the schnitzels for 30-60 seconds per side until golden and cooked through. You might have to do this step in batches. In the final minute, use a knob of butter or a drizzle of oil and the rub to baste the schnitzels. Remove from the pan on completion, season, and slice into strips.
MIX IT UP
To the bowl with the cabbage and onion mix, add the cooked potatoes, the diced gherkins, the rinsed salad leaves, ½ the chopped parsley, and the sauerkraut (to taste). Mix until fully combined.
LET’S EAT!
Pile up the potato salad and serve with the juicy pork slices. Sprinkle over the remaining parsley. Germany in your own kitchen!
Potato Chunks - 1kg
Red Onions - 2
Cabbage - 800g
White Wine Vinegar - 60ml
Dijon Mustard - 20ml
Pork Schnitzel (without crumb) - 600g
NOMU Coffee Rub - 40ml
Gherkins - 100g
Salad Leaves - 80g
Fresh Parsley - 10g
Sauerkraut - 300g
Woolies Products in this dish
