John Myers
Contents
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Ingredients
- 750 g Finely diced potatoes
- 4 tbsp Oil
- 1 head Pointed cabbage cut into strips
- 1 Diced onion
- 1 Garlic cloves chopped
- 100 ml Vegetable broth
- Salt, pepper, curry powder to taste
- 2 tbsp Sesame seeds
- 150 g Cream yogurt
- 250 g Red peppers, cut into pieces
Instructions
- Heat the oil in a large pan and fry the potato wedges or cubes over a medium heat for about 10 minutes
- Add the diced onions, the chopped garlic, the pepper pieces and the pointed cabbage cut into strips to the potatoes
- Pour in the vegetable stock and cook for another 10 minutes
- Season everything with the spices
- Roast the sesame seeds in a small pan until golden yellow, stir the yoghurt until smooth and add everything to the pointed cabbage
- Njamnjam 🙂
Nutrition
Serving: 100gCalories: 174kcalCarbohydrates: 12.3gProtein: 2.5gFat: 12.7g
