Stew with pointed cabbage, brie and sweet pointed pepper.
Peel the potatoes and cut into equal pieces. Boil the potatoes in water with salt in 20 minutes until done.
Meanwhile, halve the pointed cabbage in the length and remove the hard core. Cut the coals into strips.
Halve the peppers in the length, remove the seeds and cut the flesh into pieces.
Heat the butter in a stirring stir fry the cabbage and paprika for 5 min.
Drain the potatoes, but collect the cooking liquid. Mash the potatoes with the rest of the butter and some cooking juices with the puree mash.
Mix in the vegetables and season with salt and pepper.
Divide the brie into equal points by cutting off the tip and cutting the rest into pieces.
Sprinkle the breadcrumbs on a plate and roll through the brie. Heat the oil in a frying pan and fry the brie on high heat in 3 min. Brown.
Divide the stew over the plates and place a point of fried brie on each plate.
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