Potato pan with pointed cabbage

Name: Potato pan with pointed cabbage
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g new potatoes; 3 TABLESPOONS Olive oil; 50 g Bacon cubes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 (approx. 400 g) Head pointed cabbage; 2 small tomatoes; 1 red onion; 150 ml Vegetable broth; 6-7 Stem(s) Parsley; 200 g Schmand

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g new potatoes
3 TABLESPOONS Olive oil
50 g Bacon cubes
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 (approx. 400 g) Head pointed cabbage
2 small tomatoes
1 red onion
150 ml Vegetable broth
6-7 Stem(s) Parsley
200 g Schmand

Directions

1
Wash potatoes thoroughly and cut into slices. Heat 2 tablespoons of oil in a large frying pan. Fry the potatoes for 12-15 minutes while turning them. Approx. 5 minutes before the end of the frying time, add bacon and fry.
2
Season the potatoes with salt and pepper and take them out. Remove the outer leaves from the pointed cabbage. Wash the pointed cabbage, cut in half and cut out the hard stalk. Cut the pointed cabbage into pieces.
3
Wash, clean and slice the tomatoes. ##peel onion## and cut into slices. Add 1 tablespoon of oil to the frying fat and heat. Fry the pointed cabbage and onion for 4-5 minutes while turning.
4
Add the tomatoes and fry for 1-2 minutes. Deglaze with broth. Add the potatoes, warm them up and season with salt and pepper. Wash parsley, dab dry and pluck leaves from the stalks.
5
Chop the leaves, except for a few for garnishing. Sprinkle potato pan with parsley and garnish. Add ##shmand##.