Paprika cake with potatoes and salad of savoy cabbage

Ingredients for Paprika cake with potatoes and salad of savoy cabbage

Instructions for Paprika cake with potatoes and salad of savoy cabbage

To prepare the Paprika cake with potatoes and salad of savoy cabbage recipe, please follow these instructions:

Pot Court:
Brown the meat in butter and oil in a saucepan. Add chopped onions and let them turn golden. Add 1 dl of water and then simmer the dish for 1 1/4 hour with frequent stirring. Put in a small bowl of yeast, maizena and paprika and pour into the pan while stirring. Then the court continues for approx. 10 minutes.

Wash potatoes and boil them in leached salt for approx. 20 minutes.

Clean the pores and cut them out into the rings. Bring them to the dish and let them boil for the last 15 minutes. Then taste with salt, pepper and peppers.

Salad of savoy cabbage:
Discard the roughest leaves of the savoy cabbage. Divide the half-cabbage head for two quarters and cut the stick away. Then cut the cabbage into thin strips for approx. 2 mm thickness and a length of approx. 5 cm. Peel the beetroot and tear it into strips on a grater. Chop the hazelnuts and put it all in a bowl. Pour oil and orange juice over the mixture - season with a little salt and mix well with the salad.

serving:
Serve hot hot peppers with boiled potatoes and salad.