White cabbage rösti

Ingredients for 1 servings:

• 200 g white cabbage
• 1 egg(s)
• 1 onion(s)
• 50 g soft wheat semolina
• 2 tbsp oil
• Salt and pepper, black
• n. B. Paprika powder, sweet
• Oil for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Finely chop the weighed cabbage and blanch in boiling salted water for about 8 minutes. Then remove from the water into a bowl and let cool. Add the finely diced onion, egg, semolina, oil, salt, pepper, and paprika to the cabbage. Mix everything well and let it stand for 5 minutes. Heat the oil in a pan and add the white cabbage mixture, a tablespoon at a time, to the pan. Over a fairly low heat, slowly fry the rösti on both sides until golden brown. Arrange on a platter or plate, garnish, and serve. The above ingredients made 6 rösti for me. If you like, you can make a dip for them—a few tomato wedges were enough for me. The rösti can be planned as a main course or as a side dish.