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        Calories
        328
        Fat
        14.1g
        Saturates
        4.5g
        Protein
        9.9g
        Carbs
        42.6g
        Sugars
        11.1g
        • Calories
          328
        • Fat
          14.1g
        • Saturates
          4.5g
        • Protein
          9.9g
        • Carbs
          42.6g
        • Sugars
          11.1g

        Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

        • Calories
          328
        • Fat
          14.1g
        • Saturates
          4.5g
        • Protein
          9.9g
        • Carbs
          42.6g
        • Sugars
          11.1g

        German

        German cabbage and potatoes

        • Prep Time
          10 Mins
        • Cook Time
          40 Mins
        • Serves
          4

        About

        Typical German comfort food doesn’t get much better than soft, fluffy mash and perfectly cooked cabbage, great for a night in with the family

        Ingredients

        Order Ingredients

        Equipments

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        Method

        1. For the cabbage, remove outer dark or dry cabbage leaves, cut cabbage into eights and cut the core away. Cut cabbage crosswise in 3cm strips. Wash and drain cabbage.
        2. Wash, peel and cut potatoes into cubes. Put potatoes, salt, cumin, bay leaf and water in a large pot, cover and boil potatoes for 15 minutes until just tender.
        3. Add cabbage, stir thoroughly and boil over medium heat about 7-10 minutes, stirring occasionally. Cover the pot and let reduce before adding rest of cabbage.
        4. For the turkey bacon mixture, when the potatoes are almost done, heat the oil in a small pan over a medium heat. Fry the turkey bacon until pale golden. Add the onions and cook until the turkey is crisp and the onions golden, about 12 minutes.
        5. Remove from heat and pour off most of the fat and set aside.
        6. To assemble, the cabbage should be only moist. If there is too much liquid raise heat and cook it off, stirring often. Remove from heat, add cayenne, lemon juice and most of turkey mixture. Stir to mix and adjust seasoning.
        7. To serve, top the cabbage with rest of turkey mixture and add the parsley as garnish.
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