Summary

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

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Instructions

1. Prepare the cabbage florets and cut the lower cut smooth and remove any withered leaves.
2. 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.
3. 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.
4. Season the cabbage florets with pepper and nutmeg and deglaze with vegetable stock and simmer for a few minutes (approx. 4 - 5).
5. In addition, always keep an eye on the fried potatoes and turn them.
6. Finally, add a little salt to both the fried potatoes and the cabbage florets and arrange on plates together and serve.
7. We like to eat fried eggs with it. Small schnitzels or sausages also go well with it. Or just pure.