Flower sprouts with fried potatoes

Ingredients for 2 servings:

• 400 g cabbage florets (flower sprouts)
• 1 ½ tbsp butter
• ½ bay leaf
• n. B. Pfeffer
• n. B. Nutmeg
• 125 ml vegetable stock
• 6 jacket potatoes from the previous day
• 1 tbsp ghee or lard
• 50 g diced ham
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Prepare the cabbage florets by trimming the lower ends and removing any wilted leaves. Peel the boiled potatoes, slice them, and fry them in a pan with ghee or clarified butter. When the potatoes start to brown, add the ham cubes and continue to fry everything slowly. Heat the butter in a large pan, add the prepared cabbage florets and half the bay leaf, and toss to coat. Do not let the butter get too hot. Season the cabbage florets with pepper and nutmeg, deglaze with vegetable stock, and simmer for a few minutes (about 4-5). Keep an eye on the fried potatoes and turn them over. Finally, add a little salt to both the fried potatoes and the cabbage florets, arrange them together on plates, and serve. We like to serve them with a fried egg. Small schnitzels or sausages also go well with the dish. Or simply eat them on their own.