Bamberg potato pan with chicken and pointed cabbage

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling water for about 20 minutes. Halve the pointed cabbage, clean and wash, cut the cabbage into strips. Peel and chop onion. Clean the chilli, cut lengthwise, remove seeds. Wash and chop the pod. Wash the meat, dab dry and cut into strips

2. 2

   Drain the potatoes, rinse with cold water and peel. Halve potatoes lengthwise. Roast sesame seeds in a large pan without fat until golden brown, remove. Heat the oil in the pan and fry the potatoes until golden brown, turning them over. Add the meat and fry. Season with salt and pepper. Add the pointed cabbage, onion and chilli, pour on the stock and cook everything for about 5 minutes

3. 3

   Wash the coriander, dab dry, put something aside for garnishing. Finely chop the rest. Mix sour cream with coriander, season with salt and pepper. Garnish with remaining coriander. Season the pan to taste again. Sprinkle with sesame seeds. Add the coriander sour cream

Nutrition Facts

KCAL
560 kcal

CARBS
34 g

FATS
27 g

PROTEINS
42 g