Potato tart with white cabbage

Name: Potato tart with white cabbage
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 600 g mainly waxy potatoes; 1/2 (approx. 500 g) White cabbage; 7-10 Tbsp salt, pepper; 4 Spring onions; 5 TABLESPOONS Sunflower oil; 1 TABLESPOON Butter; 1 TABLESPOON double cream; 7-10 Tbsp Nutmeg

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

600 g mainly waxy potatoes
1/2 (approx. 500 g) White cabbage
7-10 Tbsp salt, pepper
4 Spring onions
5 TABLESPOONS Sunflower oil
1 TABLESPOON Butter
1 TABLESPOON double cream
7-10 Tbsp Nutmeg

Directions

1
Wash the potatoes thoroughly. Cover and cook in boiling water for about 20 minutes. Clean and wash the cabbage, cut in half lengthwise and cut into strips from the stalk. Cook for about 3 minutes in boiling water.
2
Clean, wash and cut the spring onions into rings. Sauté in 1 tbsp. hot oil for about 2 minutes. Season with salt and pepper.
3
Drain the cabbage and let it drain well. Rinse potatoes cold, drain and peel. Mash them with butter and double cream to a pulp. Season with nutmeg. Fold in cabbage and spring onions.
4
Heat 2 tablespoons of oil in a large frying pan. Shape the potato mixture into a flat cake. Fry over medium heat for about 5 minutes. Stir the mixture briefly with a spatula and shape into a flat cake again.
5
Tan again for about 5 minutes. Turn the pancake over and let it slide carefully out of the pan onto a flat lid. Heat 2 tablespoons of oil in the pan again. Fry the pancake upside down for about 5 minutes.