Fried potatoes with Leberkäse and coleslaw

Name: Fried potatoes with Leberkäse and coleslaw
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g Potatoes; 1 (approx. 600 g) Pointed cabbage; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Caraway seeds; 3 TABLESPOONS Wine vinegar; 4 TABLESPOONS Sunflower oil; 4 discs (150 g each) Meatloaf

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g Potatoes
1 (approx. 600 g) Pointed cabbage
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Caraway seeds
3 TABLESPOONS Wine vinegar
4 TABLESPOONS Sunflower oil
4 discs (150 g each) Meatloaf

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Clean the cabbage, quarter it and cut it into thin strips. Season to taste with salt, pepper, sugar, caraway, vinegar and 1 tablespoon of oil.
2
Drain the potatoes, rinse with cold water, peel and slice. Heat 2 tablespoons of oil in a pan and fry the potatoes for 10-15 minutes until golden brown. Season to taste with salt and pepper. Heat 1 tablespoon of oil in a second pan and fry the Leberkäse in portions for approx. 5 minutes each, turning them over at medium heat.
3
Arrange on plates and garnish with parsley, chives, cucumber and cherry tomato. Serve the coleslaw in glass bowls. Sweet mustard tastes good with it.