Potato and Cabbage Pan
Scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Drain and rinse in cold water, then drain again. Rinse cabbage, cut into quarters, remove stalk and cut cabbage into strips. Heat oil in a large frying pan and saute cabbage for 5 minutes while stirring. Add cumin, stir and season with salt and pepper. Rinse parsley, shake dry and chop. Add parsley to the pan, stir and let cool.
Peel potatoes. Coarsely grate potatoes, mix in a bowl with cabbage and eggs and season with salt and pepper. Heat olive oil and butter in a large ovenproof skillet (or a shallow roasting pan). Arrange potato and cabbage mixture evenly in the pan and saute over medium heat. Then cook in a preheated oven at 200°C (approximately 400°F) for about 20 minutes until surface is light brown.
Meanwhile, mix goat cheese in a bowl with cream quark and season with salt, pepper and vinegar. Serve potato and cabbage pan on plates with a dollop of goat cheese mixture and garnished with chives.