For the Blunzengröstl with bacon and cabbage salad, first boil the potatoes in salted water until al dente, drain and allow to steam out with the lid closed.
Meanwhile, for the bacon and cabbage salad, cut the cabbage in half and cut out the stalk. Cut cabbage into fine strips, bacon into small cubes. Sauté bacon in oil, extinguish with vinegar and add soup.
Add cabbage, season with salt, pepper and caraway, cover and simmer for about 10 minutes. Reduce temperature, let salad stand for about 10 minutes.
Remove the skin from the onion and cut in half, peel the blunt and remove the skin from the potatoes. Cut onion into thin slices, potatoes and blunt into 1 cm thick slices.
Heat about 1 tablespoon of lard, fry potatoes in it, turn to the other side and roast gently until done. At the same time, heat another tablespoon of lard in a second frying pan. Fry the blunzen slices briefly on both sides. Remove the slices and set aside.
Heat the remaining lard in the frying residue and fry the onion in it. Stir in blunt, potatoes and parsley. Season with caraway, pepper, salt and marjoram and serve the Blunzengröstl with bacon and cabbage salad.
Preparation Tip:
A wonderful Blunzengröstl with bacon coleslaw recipe!
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