Pointed cabbage ungendered à la Grandma Anna

Ingredients for 4 servings:

• 1 head of pointed cabbage, fresh
• n. B. water
• 1 kg potatoes
• 4 slices of bacon
• salt water
• salt and pepper
• ½ tsp vegetable broth

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Ungerenander = Cologne dialect for “among others.” Pointed cabbage like my wife’s grandmother made it.

Remove the outer leaves from the pointed cabbage, cut the rest into fine strips, and boil in water. Boil the bacon in salted water for 5 minutes (the bacon should just be covered by the water. Add 1 heaped teaspoon of salt per liter of water). Remove the bacon from the water and add 1/2 teaspoon of vegetable stock. Peel the potatoes, cut them into small cubes, and boil them in the stock for about 20 minutes. Drain the water and mash the potatoes. Add the pointed cabbage to the potatoes, mix with the potatoes, and season with salt and pepper. Add the bacon and keep warm until ready to serve.