Pointed Cabbage Pan with Bacon
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 400 g potato (s)
- 2 medium carrot (s)
- 1 small pointed cabbage
- 100 g bacon, mixed, smoked, in one piece
- 1 tablespoon oil
- 1 teaspoon broth, granular, clear
- 75 g Gouda, in one piece
- Salt and pepper, whiter
- some parsley
- liters ⅛ water
Print Recipe
Pin Recipe Instructions
- Peel and wash the potatoes and carrots. Dice the potatoes and thinly slice the carrots. Clean and wash the pointed cabbage and cut into bite-sized pieces. Cut the bacon into thin strips.
- Heat the oil in a large pan. Fry the potatoes, carrots and strips of bacon in it, turning, for about 7 minutes. Add the pointed cabbage and fry everything for another 5 minutes, turning.
- Mix 1/8 liter of water with the clear broth. Deglaze the pointed cabbage pan with it. Season with salt and pepper. Cover and cook for another 5 minutes. Finely grate the cheese, sprinkle over it and let it melt. Wash, chop and sprinkle the parsley. Serve hot.
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