Summary

Ingredients

• 400 g potato (s), mainly waxy
• salt
• 200 g pointed cabbae
• some clarified butter
• 0.5 teaspoon ½ powdered sugar
• 2 medium spring onion (s)
• 3 slices garlic, finely chopped
• 1 pinch (s) chili salt, own production (see recipe CK database)
• 1 pinch spice mix (Baharat)
• 75 ml vegetable broth, clear, without flavor enhancers, homemade
• 1 teaspoon Noilly Prat
• Nutmeg, freshly grated
• Pepper, black, freshly ground
• 75 ml milk

For the topping:

• 2 slices bacon, cut into medium-fine strips

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Instructions

1. Cook the washed and peeled potatoes in enough salted water until they are done. Remove the hard stalk from the middle core of the pointed cabbage and cut the cabbage into strips. Clean the spring onions and cut into fine rolls. Finely chop the garlic.
2. Brush the hot pan with a little clarified butter (brush out), add the powdered sugar, let it melt briefly and sweat the garlic and spring onions over medium heat. When the onions are translucent, add the pointed cabbage. Season with chilli salt and Baharat spice mixture and continue to sweat while turning several times. When the pointed cabbage collapses a little, pour in the vegetable stock and put a lid on for 5 - 7 minutes and steam the cabbage until soft. Then pour in the Noilly Prat, toss everything well and remove the pan from the heat.
3. Drain the water from the boiled potatoes. In the meantime, cut the bacon into small pieces and fry until crispy brown over medium heat. Warm up the milk. Lightly pound the potatoes with a potato masher and gradually add the warm milk. Now add the pointed cabbage, season with salt, pepper and nutmeg and finish mashing. As a topping, top with the crispy fried bacon strips and serve.
4. In the vegetarian version you leave out the bacon and add some finely chopped parsley or chives!