Schlodderkappes

Peel the potatoes and cut into cubes. Cut the cleaned, washed white cabbage into strips. Put the potatoes and the cabbage alternately in a saucepan and cook them with about 3/4 liter of water, the bay leaf spice and the caraway seeds.

Cut the bacon into tender strips and fry in a frying pan. Add the diced onions and fry until translucent. Pour the bacon and onions over the white cabbage, mix lightly and season with salt and freshly ground pepper.

Cut the blunzen into slices, fry on both sides in a frying pan.

Pour the white cabbage into a preheated bowl, place the black pudding slices on top and pour the frying fat over it. Serve very hot with bacon potatoes.

Our tip: Use bacon with a subtle smoky note!

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