Roast Pork Lung in Pepper Cream Sauce

For the pork lung roast in pepper cream sauce, cut the lung roast into pieces, salt and pepper. Roast the lung roast and remove it.

Dust with flour and deglaze with soup and whipping cream. Let it thicken a bit. Cook the cabbage sprouts in salted water for about 10 minutes until firm to the bite.

Prepare the croquettes in the oven according to the package instructions and serve the pork lung roast in pepper cream sauce with the cabbage sprouts and the croquettes.

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