Potato and cabbage pan

Ingredients for 4 servings:

• 1 kg potato(s), waxy
• 1 kg white cabbage
• salt and pepper
• 2 tsp sugar
• 5 tbsp vinegar (5% acid)
• oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Grandma’s way

Peel, wash, and slice the potatoes. Cook in boiling salted water for a few minutes; they should not be fully cooked. Drain in a colander. Alternatively, you can use boiled potatoes from the previous day. Cut the cabbage into strips, wash, and blanch in boiling salted water. Drain in a colander. Heat oil in a sufficiently large pan. Add the potato slices and fry lightly. Season with pepper, salt, and sugar. Add the blanched cabbage and continue frying everything together, turning occasionally to prevent burning. It’s best to fry with the lid on, then the mixture cooks better. About 5 minutes before serving, add the vinegar, turn, and let it simmer with the lid on for a few more minutes. Gravy goes very well with this dish. If you like, you can also fry some bacon with it.