Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 750 g potato (s)
- 250 g sour cream
- salt and pepper
- 2 bunches dill, chopped
- 0.5 teaspoon ½ caraway seeds
- 750 g white cabbae, or kale
- 50 g butter
- Vegetable broth
- breadcrumbs
- Flakes butter
- Black pepper from the mill
Print Recipe
Pin Recipe Instructions
- Boil the potatoes in the skin and cut into slices. This works best when the potatoes have already cooled down. Then mix 125 g of sour cream, salt, pepper, dill and caraway seeds into the potato slices.
- Finely slice or chop the cabbage and sauté in the butter until the vegetables are almost done. Then season with salt, pepper and vegetable stock and mix with 125 g sour cream.
- Grease a baking dish, put half of the potatoes in it, then spread the cabbage on top and put the remaining potatoes on top. Finally, sprinkle with breadcrumbs, flakes of butter and black pepper.
- Bake at 170 ° C for about 20 minutes.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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