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Ingredients (4 servings)
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600 g Speckige Erdäpfel
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600 g Rotkraut
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200 g Kernlose Trauben
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100 g Gelbe Zwiebeln
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100 g Karreespeck
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200 g Dinkelbrot
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Öl, Salz, Pfeffer, Kümmel
Preparation
- Wash and peel the potatoes, cut into bite-sized cubes and parboil in salted water for about 10 minutes, then drain.
- Peel and finely chop the onions. Cut the bacon into strips and fry together with the onions in a large pan with a little oil.
- Add the parboiled potatoes and fry until golden brown. Then mix in the red cabbage and heat everything together for 8 minutes.
- Wash and halve the grapes, fold into the dish and warm briefly. Season with salt, pepper and caraway seeds and serve with fresh spelt bread.
