Green cabbage with bacon and roast potatoes

Green cabbage with bacon and fried potatoes is a hearty winter dish that particularly rustic look when it served in an iron skillet. The leaves of kale from the thick stalks pluck off, and wash with boiling water so that the kale collapses. Drain the kale. Peel onion and cut into cubes.


In a large soup pot heat the lard, saute the onions and add the kale. Sprinkle wheat germ over the cabbage and pour vegetable broth. The kale, mustard, pepper, salt and a heavy dash of spice allspice. Bacon in a little thicker slices, as previously seen in the picture, and place it on the green cabbage. Cover and simmer for a green cabbage on the low temperature about 60 minutes.

Triplets as small potatoes boil potatoes cooked, let cool in cold water and peel. Heat a skillet corn germ oil and fry the potatoes until golden brown fried potatoes as. The potatoes then season lightly with salt. Green cabbage with bacon and potatoes in an iron pan or on warmed serving plates.


¤ 600 g Kale
¤ 1 Onions
¤ 10 g Lard
¤ 20 g Wheat germ
¤ 0.1 L Vegetable stock
¤ 1 tsp Mustard
¤ Pepper, salt
¤ 1 / 2 tsp Allspice
¤ 200 g Pancetta
¤ 400 g Triplets potatoes
¤ 1 tbsp Corn oil

Serves 3 – 493 cal per serving, 30 mins Prep – 90 mins Total