Cabbage and potato pan with ham

Name: Cabbage and potato pan with ham
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 small head savoy cabbage (approx. 700 g); 1.2 kg waxy potatoes; 2 TABLESPOONS Oil; 3 Stem(s) Lovage; 2 Onions; 150 g Ham cubes extra lean; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Rose peppers; 120 g roasted peppers (glass); 250 g Low-fat curd

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 small head savoy cabbage (approx. 700 g)
1.2 kg waxy potatoes
2 TABLESPOONS Oil
3 Stem(s) Lovage
2 Onions
150 g Ham cubes extra lean
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Rose peppers
120 g roasted peppers (glass)
250 g Low-fat curd

Directions

1
Remove the outer savoy cabbage leaves. Cut cabbage into quarters, cut out the stalk. Cut cabbage into small pieces. Peel potatoes and cut into slices. Heat 1 tablespoon of oil in a large pan. Fry the potatoes for about 15 minutes.
2
Blanch the savoy cabbage in salt water for 4-5 minutes. Wash the lovage, dab dry and chop the leaves into small pieces. Remove the savoy cabbage from the water, rinse with cold water and drain well.
3
Onions peel, halve and in strips cut. Add the potatoes, onions and bacon 5 minutes before the end of cooking. Remove the potato mixture from the pan. Heat 1 tablespoon of oil in it and fry the savoy cabbage in the hot oil for 2-3 minutes.
4
Add the potato mix and 3/4 of the chopped lovage to the savoy cabbage. Season the potato-cabbage with salt, pepper and some paprika and keep it warm. Puree the paprika and 1 tablespoon of quark. Stir in the remaining quark and season to taste with salt and pepper.
5
Garnish the paprika quark with the remaining lovage and some paprika powder and serve with the potato and cabbage pan.