Cabbage Florets (flower Sprouts) with Fried Potatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the vegetables:
- 400 g flower sprouts
- 1 ½ tablespoon butter
- 0.5 ½ bay leaf
- pepper
- nutmeg
- 125 ml vegetable stock
For the potatoes:
- 6 jacket potato (s) from the previous day
- 1 tablespoon ghee or lard
- 50 g diced ham
Also:
- salt
Print Recipe
Pin Recipe Instructions
- Prepare the cabbage florets and cut the lower cut smooth and remove any withered leaves.
- Peel the jacket potatoes, cut them into slices and fry them in a pan with ghee or clarified butter. When the potatoes take on color, add the diced ham and slowly fry everything together.
- Heat the butter in a large pan, add the prepared cabbage florets and half the bay leaf and toss in them. Do not let the butter get too hot.
- Season the cabbage florets with pepper and nutmeg and deglaze with vegetable stock and simmer for a few minutes (approx. 4 - 5).
- In addition, always keep an eye on the fried potatoes and turn them.
- Finally, add a little salt to both the fried potatoes and the cabbage florets and arrange on plates together and serve.
- We like to eat fried eggs with it. Small schnitzels or sausages also go well with it. Or just pure.
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