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🍽️ Potatoes with Savoy Cabbage

374 kcal · 30 min · 4 servings

Ingredients

• 1 Savoy cabbage
• 2 onions
• 2 tbsp butter
• 800 g floury potatoes
• 600 ml vegetable broth
• 1 tbsp caraway seeds
• 100 g grated Emmental cheese (30% fat in dry matter)
• salt
• pepper

Instructions

1. 1. Peel the potatoes.
2. 2. Cut the potatoes into large chunks.
3. 3. Fill a pot with salted water.
4. 4. Add the potato chunks to the pot.
5. 5. Add 1 teaspoon of cumin.
6. 6. Cook everything over medium heat for about 25 minutes.
7. 7. Remove the hard core from the savoy cabbage.
8. 8. Cut the savoy cabbage into thin strips.
9. 9. Bring salted water to a boil.
10. 10. Blanch the cabbage strips for 8 minutes in the boiling water (cook briefly in boiling water).
11. 11. Remove the cabbage strips from the water.
12. 12. Shock them with cold water.
13. 13. Let the cabbage strips drain well.
14. 14. Peel the onions.
15. 15. Slice the onions into thin rings.
16. 16. Heat the butter in a pan.
17. 17. Sauté the onion rings.
18. 18. Add the cabbage strips to the pan.
19. 19. Sauté everything for 4 minutes.
20. 20. Pour in the broth.
21. 21. Bring the mixture to a boil once.
22. 22. Season with salt and pepper.
23. 23. Remove the potatoes from the pot.
24. 24. Let the potatoes steam dry.
25. 25. Distribute the potatoes on the plates.
26. 26. Spread the cabbage mixture over the potatoes.
27. 27. Spread the cabbage mixture over the potatoes.

Nutrition per serving

• kcal: 374
• Protein: 18 g · Fett/Fat: 15 g · Carbs: 40 g