Summary

Ingredients

• 0.5 ½ large pointed cabbage
• 100 g soy schnitzel
• 500 g potato (s), small
• 1 onion (s)
• 300 ml vegetable stock
• oil
• salt and pepper
• Caraway seed
• Curry powder, Indian
• Paprika powder, noble sweet
• Paprika powder, hot
• Cayenne pepper

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Instructions

1. Scrub the potatoes with a vegetable brush and cut into smaller pieces with the skin on. Heat the oil in a pan, add the potatoes, put the lid on, sear them, reduce the heat a little after a while, shake the pan from time to time or turn the potatoes. The pan stays closed so the potatoes can cook.
2. Meanwhile, boil the soy shredded in vegetable stock according to the instructions on the packet and allow to swell.
3. First cut the pointed cabbage into quarters and then into fine strips, peel and dice the onion. Put both aside.
4. Put the swollen soy shreds in a sieve, squeeze out a little with a spatula and catch the liquid.
5. Heat the oil in a large pan or wok, add the soy shredded and sear. Season to taste with pepper, curry, noble sweet and hot paprika and a little cayenne pepper. Add onion cubes and fry. When the mixture is browned, remove it from the wok and set aside.
6. Heat the oil in the wok (or pan), add the pointed cabbage to the wok and fry at a high temperature, stirring constantly. Season with salt, pepper and caraway seeds. When the cabbage is done, add the soy shredded and fried potatoes, stir well, season to taste.