🍽️ Crispy Potato Wedges with Braised Cabbage and Dip

Name: Crispy Potato Wedges with Braised Cabbage and Dip
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg waxy potatoes; salt; 50 ml vegetable oil; 2 tbsp flour; paprika powder (hot and sweet); 1 onion; 1 clove garlic; 500 g white cabbage; 3 tbsp ghee; 250 g minced meat; 50 ml white wine; 100 ml vegetable broth; salt; pepper (from the mill); 150 g sour cream (min. 10% fat content); 50 g natural yogurt; 50 g onions; salt; 1 drop lemon juice; 1 pinch sugar; curry powder

678 kcal · 30 min · 4 servings

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Ingredients

1 kg waxy potatoes
salt
50 ml vegetable oil
2 tbsp flour
paprika powder (hot and sweet)
1 onion
1 clove garlic
500 g white cabbage
3 tbsp ghee
250 g minced meat
50 ml white wine
100 ml vegetable broth
salt
pepper (from the mill)
150 g sour cream (min. 10% fat content)
50 g natural yogurt
50 g onions
salt
1 drop lemon juice
1 pinch sugar
curry powder

Instructions

1. Preheat the oven to 250 degrees Celsius with top and bottom heat.
2. Wash the potatoes and peel them.
3. Cut the potatoes into wedges.
4. Season the potato wedges with salt and toss them in oil.
5. Place the potatoes on a baking tray lined with baking paper.
6. Lightly dust the potatoes with flour.
7. Place the baking tray in the preheated oven and bake the potatoes for 20 minutes.
8. Peel the onion and the garlic cloves.
9. Finely dice the onion and the garlic.
10. Remove the core from the cabbage.
11. Wash the cabbage.
12. Cut the cabbage leaves into thin strips.
13. Heat the ghee (clarified butter) in a large pan.
14. Add the minced meat to the hot pan.
15. Fry the minced meat until it is crumbly.
16. Add the cut cabbage to the pan.
17. Sauté the cabbage briefly.
18. Deglaze the dish with white wine.
19. Pour in the vegetable broth.
20. Season the dish with salt and pepper to taste.
21. Cover the pan with a lid.
22. Let the cabbage cook with the lid closed for 30 to 35 minutes.
23. Mix the sour cream with the yogurt in a small bowl.
24. Peel another onion.
25. Finely chop 50 grams of the onion.
26. Stir the chopped onion into the dip.
27. Season the dip with salt, lemon juice, and curry powder.
28. Take the potatoes out of the oven after 20 minutes.
29. Season the potatoes with paprika powder.
30. Turn the potatoes on the tray.
31. Fry the potatoes for another 10 minutes until golden brown and soft.
32. Serve the minced meat and cabbage mixture on hot plates.
33. Add the potatoes to the plates.
34. Serve the dip separately alongside the potatoes.

Nutrition per serving

kcal: 678
Protein: 21 g · Fett/Fat: 40 g · Carbs: 54 g