Facebook
WhatsApp
X
Ingredients (4 servings)
-
800 g Erdäpfel
-
500 g Weißkraut
-
250 g Creme-Champignons
-
20 g Ingwer
-
Pflanzenöl, Salz, Pfeffer, Kümmel
Preparation
- Peel the potatoes, cut into bite-sized cubes and parboil in salted water for about 10 minutes, then drain.
- Cut the white cabbage into thin strips, quarter the mushrooms and finely grate the ginger.
- Heat some oil in a large pan, fry the parboiled potatoes until crispy and then add the mushrooms and cabbage.
- Stir in the grated ginger, caraway seeds, salt and pepper and fry everything over medium heat for another 10 minutes until the cabbage is tender.
