Roasted pointed cabbage and sweet potato pan with apple and bacon

Ingredients for 2 servings:

• 450 g pointed cabbage
• 450 g sweet potatoes
• 2 m.-sized onion(s)
• 1 apple
• 150 g bacon (slices)
• 40 ml soy sauce
• 2 tsp honey
• 1 ½ tsp ginger powder
• ¾ tsp paprika powder, smoked
• 50 g butter
• some lemon juice
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Halve the pointed cabbage lengthwise and cut as many into thin strips as specified in the recipe. Peel the sweet potatoes and dice into smaller cubes. Peel and roughly dice the onions. Wash the apple, quarter it, and remove the core. Then cut the apple into wedges. Cut the bacon slices crosswise into pieces. In a small bowl, make a seasoning marinade. To do this, whisk together the soy sauce and honey until smooth, add the ginger powder and smoked paprika, and mix well. Fry the bacon in the pan without adding any more fat over medium heat for about 5 minutes. It should not become crispy and should not have lost all of its fat. Then remove the bacon from the pan and set aside. Add about half of the butter to the pan with the rendered fat and let it foam. Then add the sweet potato cubes and the onion cubes and sauté everything over high heat for about 4 minutes. Then reduce the heat slightly, add the pointed cabbage along with a little salt, and fry everything for another 3 minutes, stirring occasionally. Now add the remaining butter and the apple slices and cook for another 3 minutes. Now add the bacon again and spread the seasoned marinade over the contents of the pan. Increase the heat to high and cook, stirring and tossing constantly, for about 2-3 minutes until the marinade is completely absorbed, the sweet potato cubes are tender, and the apple slices still have a bite. Finally, season to taste with a little lemon juice, black pepper, and salt.