Chop the potatoes into bite-sized pieces and microwave for 5 minutes at 600 W (no need to soak in water).
Chop the cabbage roughly.
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). Remove stem from the garlic and mince.
Heat oil in a frying pan and cook garlic until it releases its aroma.
Add pork. When browned, sprinkle in the flour and stir-fry while mixing.
Add spring onions and continue to cook. Add cabbage and stir-fry.
Add wine once the oil is mixed thoroughly with the ingredients.
Cover the pan quickly, turn the heat down and simmer-fry for 2 to 3 minutes.
Add potatoes, along with the milk and the ● ingredients.
The potatoes are already cooked, but you can still simmer them over low heat.
Make sure not to evaporate the milk.
Add cream and grain mustard. Taste, and season with salt if needed.
The amount of cream is up to you; I'd say minimum 50 ml. Add more for a creamy result.
Add grated cheese and black pepper if you'd like.
I used a lot of wine here, and it turns into an umami-rich flavor.
Even your kids would love it because the alcohol will evaporate.
(Recipe ID: 1330785) Here's a spring cabbage salad.
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Story Behind this Recipe
-I made it rather simply with what I had at home. It's easier if you use spring vegetables because they don't need to be cooked too long, but you can use regular cabbage and onions if they're not in season.
-It's so easy, but no one thinks of it as a lazy cook's recipe.
-You can also use regular cabbage and onions and it will still be delicious. (Adjust the steaming time - after you cover the pan - and make it slightly longer.) -The potatoes makes it filling, but you can take them out if you don't need them. In that case, the volume will be a lot less so please add more cabbage and onions. -Also works with chicken thigh instead of pork.