Summary

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

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Instructions

1. 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.
2. 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.
3. 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.