in Recipes

White cabbage – potato rösti

updated

Spread the love

Ingredients for 4 servings:

  • 600 g potatoes, floury
  • 400 g white cabbage
  • 2 eggs
  • 2 tbsp sour cream
  • 2 tbsp oil
  • salt and pepper

Instructions

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

child’s play and super delicious

Peel the potatoes, halve or quarter if desired, and cook in boiling water for 10 minutes until half-cooked. In the meantime, slice the white cabbage into thin strips, removing the stalk. Grate the half-raw potatoes into thin strips and add to the cabbage. Place the eggs, sour cream, and oil (I prefer soybean oil) in a screw-top jar and shake vigorously until a paste forms. Add to the cabbage and potato mixture. Season generously with salt and pepper and stir until evenly combined. Transfer to a baking sheet lined with baking paper, spread evenly, and press down lightly. Bake in a preheated oven at 230°C (fan oven) for 25 to 30 minutes. We usually serve it with tzatziki.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Tuna Risotto

Dip for crackers