Summary

Ingredients

• 250 g potato (s), diced
• 350 g white cabbae, pointed cabbae or jaroma cabbae
• 1 small onion (s), diced
• 1 pinch (s) salt
• 1 pinch (s) pepper
• 1 tablespoon curry
• little cumin
• 1 teaspoon spice mixture, (Raz el hanout)
• 0.5 teaspoon ½ ginger, grated or ground
• liter ⅛ chicken broth, or other
• a little fat

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Instructions

1. Melt the fat, sauté the onion cubes until translucent, add the cabbage in fine strips and stew for about 5 minutes. Add the potatoes cut into cubes, stir and flavor with the spices, fill up with the stock and mix. Stew the mixture for about 25 minutes, until the vegetables are very soft and creamy. Finally season again if necessary.
2. This side dish goes well with all pan-fried meat: e.g. chicken, schnitzel, meatballs, bratwurst.