Savoy cabbage potato salad

Name: Savoy cabbage potato salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 Head (600 g) Savoy cabbage; 500 g Potatoes; 200 ml Vegetable broth; 4 TABLESPOONS White wine vinegar; 2 TABLESPOONS coarse mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Mushrooms; 1 TABLESPOON Sunflower oil; 1 collar Radishes; 1 collar Parsley

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1/2 Head (600 g) Savoy cabbage
500 g Potatoes
200 ml Vegetable broth
4 TABLESPOONS White wine vinegar
2 TABLESPOONS coarse mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Mushrooms
1 TABLESPOON Sunflower oil
1 collar Radishes
1 collar Parsley

Directions

1
Wash potatoes, cook in boiling water for about 20 minutes, drain potatoes, quench, peel and slice. Clean the savoy cabbage, cut in half and cut out the stalk. Wash cabbage and cut into strips. Blanch the cabbage in portions in boiling salted water for 3-4 minutes, remove with a skimmer. Quench in cold water and let it drain
2
Bring the stock to the boil, add vinegar and mustard. Season with salt and pepper, pour over the potatoes and leave to stand for approx. 20 minutes
3
Clean, clean and halve the mushrooms, heat the oil in a pan. Sauté the mushrooms in it, season with salt and pepper. Fold the savoy cabbage and mushrooms into the potatoes and let them simmer again for about 10 minutes
4
Wash and clean the radishes and cut them into thin slices. Wash parsley, shake dry and chop finely. Fold the radishes and parsley into the salad, season again with salt and pepper.
5
Waiting time approx. 30 minutes