Eggs on Red Cabbage and Apple with Potato Rösti

Poached eggs rest on braised red cabbage with apple and crispy potato rösti, served with a dollop of sour cream. A cheap, warming winter dish made from simple pantry ingredients.

By yumbelo · 4 servings · 50 minutes

Ingredients

• 800 g waxy potatoes
• 500 g red cabbage
• 2 pc apples
• 1 pc onion
• 8 pc eggs
• 3 tbsp apple cider vinegar
• 1 tbsp sugar
• 1 tsp ground caraway
• 3 tbsp cooking oil
• 200 g sour cream
• 1 bunch chives
• salt
• pepper

Method

1. Peel the potatoes and grate them coarsely. Squeeze out firmly in a sieve or cloth, then season with salt and pepper.
2. Finely dice the onion, core the apples and cut them into small cubes. Finely shred the red cabbage or cut it into fine strips.
3. Heat two tablespoons of oil in a large pot, sweat the onion and apple in it for 3 minutes. Add the red cabbage and sweat along for 2 minutes.
4. Stir in the sugar, vinegar, caraway and 100 ml water. Cover and braise over medium heat for about 25 minutes until tender, then season to taste with salt and pepper.
5. For the rösti, heat the remaining oil in a large nonstick pan. Press the grated potato flat into the pan and fry over medium heat for about 8 minutes until golden brown, then flip and fry for another 6 minutes until done. Divide into four portions and keep warm.
6. In a second pan or on the cabbage, make four wells, slide two eggs into each and cook covered over low heat for 5 to 6 minutes until set.
7. Finely snip the chives. Arrange the red cabbage and apple mixture with the eggs on plates, place a rösti beside each, and serve with a dollop of sour cream and chives.