Potato and savoy cabbage pan

Ingredients for 4 servings:

• 4 large potatoes
• 500 g savoy cabbage
• 1 onion(s)
• 400 g Leberkäse
• 1 cup of brunch (paprika/pepper)
• 5 tbsp tomato paste
• 250 ml vegetable stock
• butter
• salt and pepper
• chili
• Sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel the potatoes and cut into chip-sized, 0.5 cm wide slices. Then peel the onion. Now slice the savoy cabbage and onions into strips and dice them. Dice the Leberkäse (meatloaf). Melt about 2 tablespoons of butter in a pan and fry the Leberkäse (meatloaf) until golden brown. Remove from the pan. Add another 2 tablespoons of butter to the pan and fry the potato slices, seasoning with salt and pepper. When they have taken on some color and are almost cooked, remove them from the pan. Finally, sauté the onions in 2 tablespoons of butter, then add the savoy cabbage. Fry until the cabbage has slightly collapsed. Season with salt, pepper, and caraway seeds, then pour in the stock. Sauté everything for about 7 minutes, then add the potatoes and Leberkäse to the pan. Stir in the tomato paste and cream cheese. Bring everything back to a boil. Then finish cooking on low heat. Season to taste with salt, pepper, chili, and sugar.