Fried tartar with pointed cabbage

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.