Potato – Cabbage – Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), waxy
- 1 kg white cabbage
- salt and pepper
- 2 teaspoons sugar
- 5 tablespoon vinegar (% acid)
- oil
Print Recipe
Pin Recipe Instructions
- Peel, wash and slice the potatoes. Cook in boiling salted water for a few minutes, they should not be completely cooked. Drain in a colander. Alternatively, boiled potatoes from the day before can be used.
- Cut the cabbage into strips, wash and blanch in boiling salted water. Drain in a colander.
- Heat the oil in a sufficiently large pan. Put in the potato slices and fry lightly. Season with pepper, salt and sugar. Add the blanched cabbage and continue frying everything together, turning occasionally so that nothing burns. It is best to roast with a lid, then it is better to cook through.
- Add the vinegar about 5 minutes before serving, turn and leave to stand with the lid on for a few more minutes.
- Gravy tastes very good with it. If you like, you can also fry bacon.
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