Red cabbage and potato pan

Ingredients for 4 servings:

• ½ head of red cabbage, about 800 g
• 6 tbsp vegetable frying cream with butter flavor, e.g. from Rama
• some salt
• some pepper, mixed, from the mill
• some sugar, about 1 tsp
• 1 tbsp balsamic vinegar
• 600 g boiled potatoes from the previous day
• 4 eggs
• 1 large onion(s)
• n. B. Roast (roast meat or roast leftovers), diced, about 200 g
• ½ bunch flat-leaf parsley, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

with roast meats or roast leftovers

Clean and rinse the red cabbage, and cut it into small rectangles, called “Fleckerl.” Heat 1 to 2 tablespoons of vegetable cream in a large, deep frying pan and sauté the red cabbage flecks. Season with a little salt, a few turns of mixed pepper, sugar, and balsamic vinegar, then sauté over low heat for about 30 minutes, stirring occasionally. Meanwhile, peel and slice the potatoes. Peel and finely dice the onion. Heat 1 tablespoon of vegetable cream in a second large frying pan and sauté the diced onions until translucent. Then remove from the pan, add 1 to 2 tablespoons of vegetable cream to the pan, and fry the potato slices until golden brown, turning occasionally. Season with a little salt and a few turns of mixed pepper. Then stir in the sautéed diced onions along with the diced roast meats or roast leftovers and the chopped parsley. In a third pan, heat some vegetable cream and fry the eggs in it until fried. Fold the fried potato mixture loosely into the red cabbage dumplings and season to taste. Then divide the mixture among plates and top each with a fried egg.