Cream Cabbage with Pork Tenderloin and Pasta

Cut the cabbage into slices, remove the stem and cut away the thick ribs. Cut the slices into strips and chop them coarsely in a cutter or with a chopping knife. Heat half of the clarified butter and steam the cabbage. Dust with flour while turning and extinguish with soup and cream. Season with salt, pepper and nutmeg and simmer gently with the lid closed.

Bring water to a boil. Season lightly with salt and pour in the pasta. al dente.

Cut the pork tenderloin into medallions. Heat the remaining clarified butter and brown the medallions on both sides over medium heat. Season with salt, bell pepper and paprika.

Arrange the cabbage and place the medallions on top, keep warm. Drain the pasta and place in a large enough bowl. Melt the butter, toast the breadcrumbs in it and spread evenly over the pasta.

By the way, did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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