Rösti with red cabbage salad and quark and bacon dip

Ingredients for 4 servings:

• 300 g red cabbage
• 50 ml red wine vinegar
• 50 ml orange juice
• 1 tbsp hazelnut oil
• 1 tsp salt
• 1 piece(s) ginger, finely chopped
• 2 tbsp honey
• 1 kg potatoes, floury
• e.g. salt and pepper
• nutmeg
• 500 g quark
• 100 g bacon
• 1 onion(s)
• 1 bunch of parsley
• 1 bunch of chives
• 1 bunch of radishes
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

Cut the red cabbage into fine strips. Add the remaining salad ingredients and knead for about 5 minutes. Let the salad stand for about an hour. Meanwhile, grate the potatoes using a coarse grater. Then season with salt and squeeze the excess water after 5 minutes. Add pepper and nutmeg. Form the potato mixture into flat rösti and fry them in a pan until crispy, then cook for about 5 minutes on each side. For the bacon and quark, finely dice the onion and bacon. Finely chop the herbs and dice the radishes. Then fry the bacon and then the onion in a pan with a little oil until crispy. In the meantime, mix the quark with a little water until smooth. Season to taste with salt, pepper, the finely chopped herbs and radishes. Then add the bacon and onions and mix. To serve, arrange the rösti on plates, then the quark and red cabbage.