Flash in the pan

Ingredients for 4 servings:

• 500 g potatoes
• n. B. white cabbage
• 1 piece(s) of bacon, green streaky bacon also works. Amount as needed
• 1 large onion(s)
• Salt
• Pepper, white
• Sugar
• some vinegar
• oil
• 1 tbsp, heaped flour

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 15 minutes

White cabbage and potato stew, an old recipe from my grandmother, always served with potato pancakes, which is really filling

Boil the potatoes, peel them, slice them, and add a little salt. Clean and shred the cabbage, or cut it into thin strips, then blanch it in a large pot of salted water and drain (save the liquid). Dice the bacon, fry it in hot oil in a large pot, dust with 1 heaped tablespoon of flour, and make a roux with the cabbage liquid. Season the roux with salt, pepper, 1-2 tablespoons of vinegar, and sugar, sweet and sour, and add plenty of pepper; the cabbage needs it. Stir in the cabbage and potato slices, and let the stew simmer for a while (it tastes even better the next day). Serve with potato pancakes.