Remove the outer savoy cabbage leaves. Cut cabbage into quarters, cut out the stalk. Cut cabbage into small pieces. Peel potatoes and cut into slices. Heat 1 tablespoon of oil in a large pan. Fry the potatoes for about 15 minutes.
Blanch the savoy cabbage in salt water for 4-5 minutes. Wash the lovage, dab dry and chop the leaves into small pieces. Remove the savoy cabbage from the water, rinse with cold water and drain well.
Onions peel, halve and in strips cut. Add the potatoes, onions and bacon 5 minutes before the end of cooking. Remove the potato mixture from the pan. Heat 1 tablespoon of oil in it and fry the savoy cabbage in the hot oil for 2-3 minutes.
Add the potato mix and 3/4 of the chopped lovage to the savoy cabbage. Season the potato-cabbage with salt, pepper and some paprika and keep it warm. Puree the paprika and 1 tablespoon of quark. Stir in the remaining quark and season to taste with salt and pepper.
Garnish the paprika quark with the remaining lovage and some paprika powder and serve with the potato and cabbage pan.