This recipe accompanied our roast lamb in the oven for Easter. We feasted and it's a good way to feed the rest of the family with green cabbage, not always a fan.

Sauteed Recipe


INGREDIENTS

  • 700 g of Charlotte type potatoes
  • 1 small green cabbage (200g once cleaned)
  • 200 g smoked diced bacon
  • 1 onion
  • 25 g of butter


Preparation

Prepare the cabbage. Remove the stalk, the first damaged leaves and wash the remaining leaves. Cut these leaves into strips and reserve them in a colander.

Peel the potatoes. Cook for 6 minutes in boiling water. Collect them in boiling water with a spoon, put them in a dish and pour boiling potatoes over the cabbage strips (expressway Mc Gyver whitening).

Peel the onion and chop it.

In a frying pan, fry the bacon for 5 minutes on fairly high heat then add the diced onion and cook for another 3 minutes. Meanwhile cut the potatoes into coarse squares.

Once the past 3 minutes, add these cubes of potatoes, 25 g of butter, the strips of green cabbage and cook on high heat for 10 minutes.

Fried potatoes and green cabbage, bacon, and onions

Enjoy!