Cabbage and potato pan with ham

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
4 2
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1 small head savoy cabbage (approx. 700 g)
  • 1.2 kg waxy potatoes
  • 2 TABLESPOONS Oil
  • 3 Stem(s) Lovage
  • 2 Onions
  • 150 g Ham cubes extra lean
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Rose peppers
  • 120 g roasted peppers (glass)
  • 250 g Low-fat curd

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Garnish the paprika quark with the remaining lovage and some paprika powder and serve with the potato and cabbage pan.

Nutrition Facts

KCAL
350 kcal
CARBS
43 g
FATS
8 g
PROTEINS
26 g