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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