• vegetable-dish
  • vegetable
  • 3 tablespoons of olive oil
  • 40 dkg potatoes
  • 1 middle sized Chinese cabbage
  • 1 pinch of paprika
  • 3 cloves of garlic (mashed)
  • salt to taste
  • pepper to taste
  • flavourings to taste
  • 1 bay leaf
  • 1 coffee-spoon marjoram
  • tarragon to taste
  • 2 tablespoons of flour
  • 5 dl water (approx.)
  • 1.5 dl sour cream
  • 2 teaspoon tarragon vinegar
  • 1 pinch of sugar


  1. Slightly steam with some oil the diced potatoes and the sliced cabbage
  2. Pour on some red paprika, add the garlic, and mix it together. Season it to your taste, add the flour, stir it and fry it for 1-2 minutes and pour in approx. 5dl water.
  3. Bring it to the boil, cover it, and cook it until the potatoes becomes soft, this is approx. 15-20 minutes. Be careful not to overcook it!
  4. Mix the sour cream with 2-3 tablespoons of the cooking water (balancing temperatures), than add it and boil it well. If necessary more water can be added.
  5. Finally set the flavour with sugar and the tarragon vinegar.

Enough for 4 servings.

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