Black cabbage with potato wedges

Ingredients for 2 servings:

• 500 g potatoes, waxy
• 500 g black cabbage
• 2 garlic cloves, crushed
• 1 large onion(s), diced
• ½ tsp mustard
• 1 ½ tbsp olive oil
• ½ tbsp sage, fresh or dried
• 100 g Parmesan or mountain cheese
• salt and pepper
• Chili flakes or fresh chili pieces (to taste)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

vegetarian

Wash, peel, and cut the potatoes into wedges. Drizzle the potato wedges with olive oil to ensure the oil is evenly distributed. Scatter the sage leaves or rosemary over the potatoes and mix with the wedges. Season with salt and pepper and spread them on a baking sheet lined with baking paper along with the garlic cloves. Bake for about 50-60 minutes at 180°C (top/bottom heat) until golden brown. Turn the wedges over after 30 minutes. Finally, set the oven to 200°C (400°F) for about 15 minutes and bake the wedges for about 10 minutes until crispy. Remove from the oven and season with salt to taste. Wash, spin dry, and trim the black cabbage. Tear into medium-sized pieces. After the potato wedges have been in the oven for about 30 minutes, fry the diced onions in a large pan with the olive oil over medium heat until browned. Add the black cabbage to the onion in the pan and cook, stirring occasionally. Add the mustard and sauté until tender (approx. 10-12 minutes). Then, transfer the cabbage to a bowl with the potato wedges and mix gently. If desired, add the chili flakes or chili pieces and stir gently once more. Season to taste and adjust seasoning if desired. Finally, sprinkle with grated cheese and serve immediately. Tip: You can also use kale or chard instead of the black cabbage!