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Pointed cabbage with smoked bacon and sausages

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Ingredients for 4 servings:

  • 650 g pointed cabbage, frozen, sliced
  • 500 g potatoes
  • 600 g smoked bacon
  • e.g. salt and pepper
  • 1 tsp lovage
  • ½ liter vegetable broth
  • 1 tsp caraway seeds
  • 4 frankfurters

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Peel the potatoes, cut them into large cubes, and place them in water to prevent them from browning. Heat the vegetable stock. Add the potatoes, pointed cabbage, and bacon and cook for about 25-30 minutes. Remove the bacon and mash the rest thoroughly. Season with salt, pepper, lovage, and caraway. Cut the bacon into small cubes and add it back in. Add the sausages and heat through. Bring back to a boil. Plate and serve.

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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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