Pointed cabbage pan with bacon

Name: Pointed cabbage pan with bacon
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Potatoes; 250 g Carrots; 1 (approx. 600 g) Head pointed cabbage; 1-2 TABLESPOONS Oil; 1/2 package (100 g) fine smoked diced pancetta (Bacon Bits); 1/4 l clear broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 g medieval Gouda cheese; 2 stem(s) curly parsley

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Potatoes
250 g Carrots
1 (approx. 600 g) Head pointed cabbage
1-2 TABLESPOONS Oil
1/2 package (100 g) fine smoked diced pancetta (Bacon Bits)
1/4 l clear broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 g medieval Gouda cheese
2 stem(s) curly parsley

Directions

1
Peel and wash the potatoes and carrots. Dice potatoes, cut carrots into thin slices. Clean, wash and cut the pointed cabbage into pieces. Heat oil. Fry bacon, potatoes and carrots for about 7 minutes while turning.
2
Add the pointed cabbage and fry for another 5 minutes, turning. Deglaze with broth, season with salt and pepper. Cover and cook for another 5 minutes. Grate cheese and let it melt. Wash and chop the parsley and sprinkle over it