Potato pan with carrots and mushrooms

Name: Potato pan with carrots and mushrooms
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 600 g Pointed cabbage; 375 g Carrots; 250 g Mushrooms; 60 g Bacon; 2 fine bratwursts (unscalded approx. 250 g); 1/8 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 30 g roughly grated Parmesan cheese; 150 g Fresh cream

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

600 g Pointed cabbage
375 g Carrots
250 g Mushrooms
60 g Bacon
2 fine bratwursts (unscalded approx. 250 g)
1/8 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
30 g roughly grated Parmesan cheese
150 g Fresh cream

Directions

1
Clean, wash and cut the pointed cabbage into large pieces. Peel, wash and slice the carrots. Clean, wash and halve mushrooms. Fry the bacon in a pan until crispy and take it out.
2
Press the bratwurst meat in small dumplings out of the skin, fry it all around in the bacon fat and take it out. Fry cabbage, mushrooms and carrots in the frying fat. Pour in stock, add the meatballs and cook covered for ten minutes.
3
Break the bacon into pieces. Season cabbage pan with salt and pepper. Put the bacon pieces and crème fraîche on the cabbage. Sprinkle with cheese.