Polish-style pointed cabbage with ham and roasted potatoes

Ingredients for 4 servings:

• 1 ½ kg potatoes, waxy
• 3 tbsp oil
• 2 eggs
• 1 head of pointed cabbage
• 1 bunch of chives
• 1 tbsp sugar
• 250 g butter
• 75 ml chicken broth
• 50 g breadcrumbs
• 8 slices of cooked ham
• n. B. salt and pepper, white

Instructions

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

simply

Peel the potatoes and cut into approximately 1 cm cubes. Toss in a large bowl with the oil and salt (to taste) and spread on a baking sheet lined with baking paper. Roast on the middle rack of the oven at 180°C (top/bottom heat) for approximately 30 minutes, turning occasionally. Meanwhile, hard-boil the eggs for 10 minutes. Then roughly chop them. Cut the chives into rolls. Cut the pointed cabbage into eighths and finely slice the chives. In a pan, first let the sugar caramelize slightly, then melt 50 g of the butter in it and sauté the pointed cabbage pieces for approximately 2 minutes on each cut side. Carefully place the pointed cabbage in a lidded ovenproof dish and season with salt. Add the stock to the pan and pour the dissolved stock over the cabbage. Cover and simmer in the oven for 10-15 minutes until soft. In another pan, lightly brown the remaining butter, add the breadcrumbs, and toast lightly. Mix in the chives and roughly chopped eggs, season with salt and pepper. Drain the pointed cabbage pieces, drizzle with the butter mixture, and serve with the ham and roasted potatoes.