| 1 m. tall | Savoy cabbage |
| 500 g | Potatoes, waxy |
| 500 g | Chopped, half and half |
| 2 tsp | Sugar |
| 1 tsp | Paprika powder, sweet |
| 1 tsp | Paprika powder, rose hot |
| 2 pinches | Salt |
| 2 pinches | Pepper, black |
| 2 liters | Water |
| 2 tbsp | Broth powder |
| 2 tbsp | Olive oil |
| 1 pack. | Diced ham |
| n.b. | Crème fraîche |
Preparation
Working time: approx. 20 minutesCooking/baking time approx. 40 minutesTotal time approx. 1 hour
First of all, free the head of savoy cabbage from its stalk and then cut it into small pieces – I still put the finely chopped leaves in cold water to rinse off any dirt. Now peel the potatoes and cut them into small pieces.
Then fry the minced meat with the diced ham in a high pot and season. When the minced meat has reached the desired brown, add the savoy cabbage and potatoes and then pour water over everything. Now add the broth powder and cook everything over medium heat for about 30 minutes.
Finally, season a little, you can use the sugar for this. If you want more spiciness, use more pepper instead, as well as curry powder, fondor and finally crème fraîche.