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🍽️ Crispy Smashed Potatoes with Landjäger and Creamy Savoy Cabbage

475 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 1 kg
• salt pinch
• sunflower seeds 6 tbsp
• pointed cabbage 1 pc.
• oil 5 tbsp
• vegetable broth 200 ml
• pepper, black ground pinch
• onions, red 2 pc.
• sugar 2 tbsp
• balsamic vinegar, light 2 tbsp
• Landjäger sausage 4 pc.
• whipping cream 100 g

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Place the potatoes in a pot and cover them with salted water.
3. 3. Bring the water to a boil and cook the potatoes at medium heat for about 20 minutes until tender.
4. 4. Heat a non-stick pan without fat at medium to high temperature.
5. 5. Roast the sunflower seeds in the hot pan until golden brown.
6. 6. Remove the roasted seeds from the pan and place them in a bowl.
7. 7. Clean the pan for the next step.
8. 8. Wash the Savoy cabbage and remove any outer leaves if necessary.
9. 9. Halve the Savoy cabbage lengthwise and remove the hard core.
10. 10. Cut the Savoy cabbage into thin strips.
11. 11. Heat 2 tablespoons of oil in a pot at medium heat.
12. 12. Fry the Savoy cabbage in the hot oil for about 5 minutes.
13. 13. Deglaze the Savoy cabbage with vegetable broth.
14. 14. Season the vegetables with salt and pepper.
15. 15. Simmer the Savoy cabbage with the lid closed for about 15 minutes.
16. 16. Halve the onions and peel them.
17. 17. Cut the onions into eighths.
18. 18. Heat 2 tablespoons of oil in a pot at medium heat.
19. 19. Sweat the onion pieces together with the sugar for about 5 minutes until translucent.
20. 20. Deglaze the onions with balsamic vinegar.
21. 21. Finally season the onions with salt and pepper.
22. 22. Reduce the heat and let the onions simmer for about 5 minutes.
23. 23. Remove the onions from the heat and set them aside.
24. 24. Slice the Landjäger sausage into rounds about 1 cm thick.
25. 25. Heat 1 tablespoon of oil in the cleaned pan at medium heat.
26. 26. Fry the sausage slices for about 3 to 4 minutes until golden brown.
27. 27. Drain the cooked potatoes in a colander.
28. 28. Let the potatoes steam briefly to remove excess moisture.
29. 29. Place the potatoes back into the pan with the sausage.
30. 30. Press the potatoes flat with a fork until they crack open.
31. 31. Fry the potatoes for about 5 minutes until golden brown on all sides.
32. 32. Stir the cream into the cooked Savoy cabbage.
33. 33. Taste the Savoy cabbage and adjust seasoning if needed.
34. 34. Portion the Savoy cabbage onto the plates.
35. 35. Place the smashed potatoes and sausage slices on top of the cabbage.
36. 36. Sprinkle the roasted sunflower seeds over the dish.
37. 37. Serve the food immediately and enjoy your meal.

Nutrition per serving

• kcal: 475
• Protein: 14 g · Fett/Fat: 30 g · Carbs: 36 g