- For the cabbage
- 1 head small, sliced Green cabbage
- 1 sliced Celery
- 3 large Onions
- 2 finely chopped Garlic cloves
- 6 peeled, diced Tomatoes
- 125 milliliters Tomato juice
- 2 Bouillon cube
- mixed Fresh herbs
- white Pepper
- Pastry flour (for dusting)
- Vegetable oil
- For the crispy potatoes
- 800 grams small, cooked Potatoes (peeled)
- ground Caraway
- 2 tablespoons Pastry flour
- 3 Clarified butter
For the kassler: Place the kassler ribs in a pot of simmering salted water to draw out the salt, about 30 minutes.
For the cabbage: Heat the oil in a skillet. Add the cabbage, onions and celery, cover, and cook until translucent. Stir in the garlic, tomatoes, tomato juice, bouillon, fresh herbs and flour, and season with salt and pepper to taste. Add water to the dish to prevent scorching if necessary. Cook until the cabbage is tender, but with some bite.
For the crispy potatoes: Dust the potatoes with flour and season with salt, pepper and caraway to taste. Heat the butter in a skillet. Add the potatoes and cook until crispy.
For serving: Serve the kassler ribs on plates with the cabbage and potatoes.