Stuffed Pork Chops with Beer Cabbage and Napkin Dumplings

Fill the chops with the sausage meat, close the pocket with skewers. Season the stuffed chops heartily with salt, pepper and pressed garlic. Heat olive oil in a frying pan, sear chops on both sides. Add a little water and cook in a 180 °C oven for 30-40 minutes. For the cabbage, sauté finely chopped onion in olive oil. Fry coarsely chopped white cabbage, season with salt, pepper and caraway. Extinguish with beer and steam for about half an hour until soft.

For the dumplings, mix breadcrumbs with milk, salt, eggs, parsley and sautéed onions and let it sit for a while. Roll the dumpling mixture, wrap in plastic wrap. Either cook in boiling water or microwave for 5 minutes at full power (750 watts).

Cut peppers into cubes and add to cabbage form, stew for another 10 min until soft.

Arrange stuffed pork chops with beer cabbage and dumplings on plates.

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