in Recipes

Potato and cabbage pan

updated

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Ingredients for 2 servings:

  • 350 g white cabbage
  • 500 g waxy or mostly waxy potatoes
  • 1 onion(s)
  • n. B. Oil
  • 1 tsp smoked paprika powder
  • 1 tsp caraway seeds
  • salt and pepper
  • some lemon juice
  • n. E. Crème fraîche or Crème Vega

Instructions

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

simply

Clean the cabbage and cut into thin strips. Peel the potatoes and slice them about 0.5 cm thick. Heat enough oil in a large pan, add both, and cook with the lid on. Stir frequently to prevent burning. In the meantime, peel, halve, and slice the onion. Add it to the pan after about 10 minutes. Add salt, paprika, caraway seeds, and pepper. Continue cooking over low to medium heat, stirring frequently, until the potatoes are tender. Season to taste with salt and pepper, if desired. Serve with a dash of lemon juice and crème fraîche or crème vegeta. Note: If using crème vegeta, the dish is vegan.

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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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