Season the pork loin with salt, pepper, garlic and caraway seeds. Fry off on both sides and place in the oven at 180 °C for approx. 25 to 30 minutes.

Quarter the savoy cabbage and remove the stem. Then cut into squares and bring briefly to the boil. Refresh in cold water so that the cabbage retains its green colour.

Chop the onion finely and fry briefly with the cubed ham to brown. Quench with white wine. Add the cabbage and pour over the cream. Season with salt, pepper and nutmeg and reduce to a thick sauce.

Prepare the 11er "Crispy Croquettes" according to instructions.

Slice the pork loin and serve with the cabbage and the 11er "Crispy Croquettes".