Fried tartar with pointed cabbage

Name: fried tartar with pointed cabbage
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 g fresh pointed cabbage; 1 sweet onion; 4 el Thousand Islands salad dressing; 5 el traditional olive oil; 700 g chilled potato slices; 4 beef tartar

Tartars with potato slices and spitskola salad.

Ingredients

Directions

Cut the pointed cabbage into strips and onion in rings. Mix the cabbage with salad dressing in a bowl and put it in the refrigerator.
Heat the olive oil in 2 frying pans and fry the potato slices on both sides for about 8 minutes until golden brown and done.
Sprinkle the tarts with salt and pepper to taste.
Heat the olive oil in a frying pan or frying pan and fry the tarttails in 2 minutes per side golden brown and rosé inside.
Remove the tartaries from the pan and keep them warm under a lid or in aluminum foil.
Bake in the shortening of the tarttails the onion rings golden brown and soft. Divide the potato slices over the plates and add a tartar.
Spoon the onion rings on the tarttails and add the pointed cabbage separately.