White cabbage with mashed potatoes

Ingredients for 4 servings:

• 1 m.-large white cabbage
• 1 kg potatoes
• 4 sausages (Mettenden, Mettwurst, coarse sausages)
• 2 slice(s) bacon (belly bacon), streaky
• 2 m.-sized onion(s)
• 2 tbsp parsley, dried
• 1 tsp paprika powder
• 2 garlic cloves
• Olive oil for frying
• salt and pepper
• Bacon, fat (small piece, approx. 2 x 3 x 4 cm)
• n. B. water

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

hearty – tastes better with every reheating

Peel the onions, slice them into half rings, and sauté them in a large pot (stockpot) with olive oil until translucent. Cut the white cabbage into strips and add them. Sauté briefly, then add water (not too much, as you don’t want it to become a soup). Add the whole Mettwurst sausages, halve the streaky bacon, and add them to the pot. Add the parsley, paprika, and the squeezed garlic cloves (please don’t add salt yet, as the sausages and bacon release a lot of salt). Stir everything together and simmer until the cabbage and bacon are soft. Top up the boiled-down water occasionally to prevent it from burning. Cook the potatoes, still with their skins, in a separate pot. When the white cabbage and potatoes are tender, remove the sausages and bacon from the pot. Peel the potatoes, add them to the pot with the cabbage, and mash them thoroughly with a potato masher. Return the sausages and bacon to the pot. Cut the fatty bacon into small cubes. Place in a small saucepan and heat on high until the fat has rendered and the cubes are lightly browned (careful! You have to stand still and stir constantly, because it will suddenly cook very quickly). Now pour the rendered fat and the bacon cubes into the cabbage – don’t be alarmed. At this point it will sizzle loudly, as the fat will be very hot. Stir and then season with salt and pepper. Tip: If you like, you can also add caraway seeds. This may look like a giant pot of porridge, but it tastes absolutely delicious and is easy to store and reheat when needed.