Cabbage salad with kale salad recipe
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Ingredients
4 servings 150 g of English bacon 500 g sauerkraut + 250 g for salad 1 kg of type B potatoes 200 g of plain flour 4 eggs 4 cloves of garlic 1 tbsp dried marjoram Oil for frying 1 pk. 1 handful of chopped dill Salt ground pepper
Method of preparation
1 Cut the bacon into small cubes, place in a pan and fry until golden brown. Cut the cabbage as small as possible and add to the bacon. Cook briefly and leave to cool.
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2 Meanwhile, peel the potatoes and coarsely grate them. Place them in a sieve and press them well to remove excess liquid. Transfer the potatoes to a large bowl, add the cooled cabbage and bacon, the flour, eggs, grated garlic and marjoram. Mix well and season with salt and pepper.
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3 Brush a frying pan or pancake tin with oil, heat it up, shape the patties with a spoon and fry them on both sides until golden brown, for about one or two minutes. 4 Mix the remaining cabbage with the finely chopped onion and chopped dill. Serve the pancakes with the cabbage salad.
TIP: Chopping the onions
5 This recipe is brought to you by F.O.O.D. magazine.
