Cut leftover remnants of a savoy cabbage (e.g. from my recipe for savoy cabbage schnitzel *) into small pieces or strips. Peel the potatoes and cut into small cubes. Heat the oil in a pan, fry the diced ham briefly. Add the savoy cabbage and the potato cubes and sauté briefly. Deglaze with approx. 200 ml of broth, it is better to take a little less first and gradually add more broth as necessary. Cover and braise over a low heat. Stir every now and then so that nothing burns.
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