in Recipes

Kati's potato and cabbage pot

updated

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Ingredients for 6 servings:

  • 1 m.-large white cabbage
  • 600 g potatoes
  • 1 pack of bacon
  • 2 cups of crème fraîche
  • 100 g cervelat
  • 1 shot of vinegar
  • Salt
  • pepper
  • nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Shred the cabbage, peel and dice the potatoes (you can use coarser ones), and finely chop the bacon. Fry the bacon in a hot pan, then add the potatoes and fry briefly. Add the cabbage and fry briefly. Deglaze with a dash of vinegar and water (just enough to cover), season with salt and pepper, cover, and simmer over medium heat for 30 minutes, stirring occasionally. If you prefer it softer, simply cook for longer. Add crème fraîche (I used regular crème fraîche and herb crème fraîche) and reduce until thickened. You can also thicken it yourself. Cut the cervelat sausage into small pieces and add it. Season to taste with salt, pepper, and fresh nutmeg.

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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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