| Quantity | Ingredient |
|---|---|
| 250 g | Jaroma cabbage |
| 200 g | Carrots |
| 200 g | Floury boiling potatoes |
| 10 g | Pigs lard |
| 20 g | Bacon bacon cubes |
| Ground caraway seed | |
| 0,4 l | Water |
| 30 g | Instant Onion Soup |
| Pepper from the mill | |
| 20 g | Cream Fraiche |
| 200 g | Cassler Salmon Meat |
For carrots Kassler layer cabbage is used lean Kassler salmon meat. First cut the cabbage into strips. Peel carrots and potatoes. Cut into thin slices. Heat lard in a pot. Fry the bacon. Add cabbage. Season with caraway seeds. Spread a layer of carrots on the cabbage. Put a layer of potatoes on top. Bring the water to the boil briefly. Stir in onion soup. Pour layer of cabbage over the carrots. Put the lid on. Bring to the boil briefly. Cook on medium heat for 20 minutes. Mix in crème fraiche. Cut the Kassler into small cubes. Add the Kassler. Heat up for 10 minutes.
Servings: 2, Difficulty:
Preparation time: 15 minutes, Total duration: 45 minutes