Potato and pointed cabbage mash

Ingredients for 2 servings:

• 400 g potatoes, mostly waxy
• n. B. Salt
• 200 g pointed cabbage
• some clarified butter
• ½ tsp powdered sugar
• 2 m.-large leek(s)
• 3 slice(s) garlic, finely chopped
• 1 pinch(s) chili salt, homemade (see recipe CK database)
• 1 pinch of spice mix (Baharat)
• 75 ml vegetable broth, clear, without flavor enhancers, homemade
• 1 tsp Noilly Prat
• e.g. nutmeg, freshly grated
• n. B. Black pepper, freshly ground
• 75 ml milk
• 2 slice(s) bacon, cut into medium-thin strips

Instructions

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

as a main meal or as a side dish; perfect with bacon topping

Boil the washed and peeled potatoes in plenty of salted water until tender. Remove the hard core from the center of the pointed cabbage and cut the cabbage into strips. Trim the spring onions and cut them into thin rolls. Finely chop the garlic. Brush the hot pan with a little clarified butter, add the powdered sugar, melt it briefly, and sauté the garlic and spring onions over medium heat. When the onions are translucent, add the pointed cabbage. Season with chili salt and the Baharat spice mix and continue sautéing, stirring frequently. When the pointed cabbage has shrunk slightly, add the vegetable stock, cover, and sauté the cabbage for 5-7 minutes until soft. Then add the Noilly Prat, toss everything together well, and remove the pan from the heat. Drain the water from the cooked potatoes. Meanwhile, chop the bacon and fry it over medium heat until crispy. Heat the milk. Lightly mash the potatoes with a potato masher, gradually adding the warm milk. Now add the pointed cabbage, season with salt, pepper, and nutmeg, and mash until mashed. Top with crispy fried bacon strips and serve. For a vegetarian version, omit the bacon and garnish with some finely chopped parsley or chives! The following recipes were also used in this recipe: http://www.chefkoch.de/rezepte/1237731228735271/Baharat.html http://www.chefkoch.de/rezepte/3426871510492778/Chilisalz-selbstgemacht.html http://www.chefkoch.de/rezepte/2683771420998004/Gemuesebruehe-klar-und-sehr-fettarm-ein-Grundrezept.html