Pointed Cabbage Unaccompanied By Grandma Anna
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 head pointed cabbage, fresh
- water
- 1 kg potato (s)
- 4 slices pork belly
- Salt water
- salt and pepper
- 0.5 teaspoon ½ vegetable stock
Print Recipe
Pin Recipe Instructions
- Remove the outer leaves from the pointed cabbage, cut the rest into fine strips and boil in water. Boil the bacon in salted water for 5 minutes (the bacon should just be covered by the water. One heaped teaspoon of salt per liter of water is calculated). Remove the bacon from the water and add 1/2 teaspoon of vegetable stock to the water.
- Peel the potatoes, cut into small cubes and cook in the broth for about 20 minutes. Pour off the water and mash the potatoes.
- Add the pointed cabbage to the potatoes, mix with the potatoes and season with salt and pepper. Place the bacon on top and keep warm until serving.
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