Savoy cabbage cakes

Ingredients for 4 servings:

• 300 g potatoes, floury
• 300 g savoy cabbage
• 1 onion(s)
• 100 g bacon
• 4 tbsp rapeseed oil
• Salt and pepper from the mill
• 1 pinch(s) nutmeg, freshly grated
• 1 egg(s)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Side dish or main course

Wash the potatoes, boil in lightly salted water for about 25 minutes, then drain. Remove the stalks and ribs from the savoy cabbage and cut the leaves into strips. Blanch in hot water for 3 minutes, then drain. Dice the bacon and onion, heat 1 tablespoon of rapeseed oil in a pan, and fry the bacon and onions. Add the savoy cabbage and sauté over medium heat for 5 minutes. Season with salt, pepper, and nutmeg. Peel the potatoes, press them through a potato ricer, and mix with the egg and savoy cabbage. Form into cakes with wet hands. Heat 3 tablespoons of rapeseed oil in the pan and fry the cakes in batches for about 5 minutes on each side.