Wash the potatoes and cook for about 20 minutes. Peel and chop the onion. Fry in 1 tbsp. clarified butter. Add cabbage and fry well. Add 1/4 l water, laurel and cherry. Season with salt and sugar and stew covered for about 30 minutes.
Peel the potatoes and mash them finely. Knead in flour, semolina, a little salt and egg yolk. With floured hands form finger-thick rolls (potato noodles). Leave to stand in plenty of boiling salt water for about 3 minutes until they float on top. Drain
Fry the potato noodles in 1 tbsp. clarified butter until golden brown. Fold in sauerkraut
Dice the bacon, fry it and pour it over the potato noodles. Halve meat loaf, fry in bacon fat and keep warm. Fry 4 fried eggs. Arrange everything. Wash and chop the parsley and sprinkle over it
Drink: dark beer