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1
Chop the potatoes into bite-sized pieces and microwave for 5 minutes at 600 W (no need to soak in water).
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2
Chop the cabbage roughly.
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3
Chop spring onions into large slices as well as the pork into bite-sized pieces (if chicken, remove excess fat and chop into bite-sizes).
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4
Remove stem from the garlic and mince.
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5
Heat oil in a frying pan and cook garlic until it releases its aroma.
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6
Add pork.
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7
When browned, sprinkle in the flour and stir-fry while mixing.
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8
Add spring onions and continue to cook.
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9
Add cabbage and stir-fry.
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10
Add wine once the oil is mixed thoroughly with the ingredients.
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11
Cover the pan quickly, turn the heat down and simmer-fry for 2 to 3 minutes.
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12
Add potatoes, along with the milk and the ingredients.
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13
The potatoes are already cooked, but you can still simmer them over low heat.
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14
Make sure not to evaporate the milk.
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15
Add cream and grain mustard.
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16
Taste, and season with salt if needed.
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17
The amount of cream is up to you; I'd say minimum 50 ml.
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18
Add more for a creamy result.
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19
Add grated cheese and black pepper if you'd like.
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20
I used a lot of wine here, and it turns into an umami-rich flavor.
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21
Even your kids would love it because the alcohol will evaporate.
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22
Here's a spring cabbage salad.
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23
Here's some short pasta using spring cabbage.
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24
You can also use regular pasta!
