Mashed potatoes with cabbage

Ingredients for 2 servings:

• 500 g potatoes
• salt water
• 300 g white cabbage (leftovers from Bavarian cabbage or sauerkraut), approx.
• Salt
• n. B. egg(s)
• e.g. fat for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Using leftovers, done quickly

Peel and cut the potatoes, then boil them in salted water until tender, drain, and allow to evaporate until dry. Heat the cabbage or sauerkraut and mash them with the potatoes. 300g is just a guideline; this is leftovers, after all. Don’t add too much liquid to the potatoes, as you don’t want the mash to become too mushy. Season with salt if desired. Make fried eggs from the eggs as usual. Serve with the mashed potatoes. This recipe comes from my grandmother. She mashed sauerkraut with the potatoes and rendered fatty bacon, then spread it, along with the bacon fat, over the mashed potatoes. It’s too fatty for me, so we serve it with fried eggs.