Wash the potatoes thoroughly and cook for 15-20 minutes. Peel and rinse the carrots and cut into fine strips. Clean, wash, remove the stalk and cut into strips. clean, wash and cut the spring onions.
Peel the shallot and dice very finely. Wash the herbs, shake dry and put some aside for garnishing. Pluck the leaves from the remaining stems and chop them. Puree finely with yoghurt. Mix herb yoghurt, quark and shallot.
Season to taste with salt and pepper.
Heat 2 tablespoons of oil in a large coated frying pan. Fry the pointed cabbage, carrots and spring onions for 3-5 minutes. Season with salt and pepper. Take out.
Drain the potatoes and fry them in 2 tablespoons of hot oil until golden brown all around. Add the vegetables again and season everything again with salt and pepper. Serve with the herb sauce. Garnish with remaining herbs.