Potato, bean and pointed cabbage pan

Ingredients for 2 servings:

• 250 g potatoes
• 150 g beans, white, from the can
• 250 g pointed cabbage
• 1 small onion(s)
• e.g. salt and pepper
• e.g. fenugreek
• n. B. cumin powder
• Oil for frying
• 100 g Cabanossi or chorizo

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

with Cabanossi or Chorizo

Place the beans in a sieve, rinse, and drain well. Peel and dice the potatoes, roughly the size of the beans. Cut the pointed cabbage into very fine strips and dice the onion. Halve the sausage lengthwise and then slice crosswise. Heat a little oil in a large pan and fry the potatoes for 3-4 minutes. Add the diced onion and sausage pieces and fry for a further 2-3 minutes. Stir in the well-drained beans and fry, stirring, until the potatoes and beans are lightly browned. Stir in the pointed cabbage and season generously with salt, pepper, cumin, and fenugreek. Continue cooking until the pointed cabbage is soft but still firm to the bite.