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Potato – white cabbage arabica

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Ingredients for 2 servings:

  • 250 g potatoes, diced
  • 350 g white cabbage, pointed cabbage or jamon cabbage
  • 1 small onion(s), diced
  • 1 pinch of salt
  • 1 pinch(s) of pepper
  • 1 tbsp curry
  • a little cumin
  • 1 tsp spice mix (Raz el hanout)
  • ½ tsp ginger, grated or ground
  • ⅛ liter chicken broth, or other
  • some fat

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Potato mix with unusual spices

Melt the fat, sauté the diced onion until translucent, add the finely shredded cabbage, and simmer for about 5 minutes. Add the diced potatoes, stir, and season with the spices. Add the broth and mix. Simmer the mixture for about 25 minutes, until the vegetables are very soft and creamy. Season again at the end, if desired. This side dish is delicious with any pan-fried meat: chicken, schnitzel, meatballs, and bratwurst.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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