Potato, Cabbage and Ham Cake with Herbed Brie
Ingredients
Preparation steps
Rinse the cabbage leaves and cut into thin strips. Blanch the cabbage in a pot of boiling salted water for 5 minutes. Drain well. Peel and coarsely grate the potatoes. Cut the ham into small cubes. Heat half of the oil and butter in a cast iron skillet and saute the bacon until it has rendered its fat, but is still soft. Add the potatoes, cabbage and ham to the pan, season with salt and pepper and press into a flat cake.
Saute until the bottom is golden brown, then turn over onto a flat plate. Pour the remaining oil and butter into the pan, slide the potato cake back into the pan, browned side up and cook until the bottom is golden brown. Cut the cheese into thin slices and sprinkle over the potato cake. Cover and cook until the cheese is slightly melted. Serve hot.
