“Erdäpfelplattlen” with cabbage:
Today we present to you a typical South Tyrolean autumn dish
1.2 kg potatoes | 300 g flour | 75 g soft butter | 2 eggs | 2 egg yolks | salt and pepper
Oil | 500 g cabbage
Peel and strain the potatoes while they are still hot and cooked in their skins. Mix with all the other
ingredients to make a smooth dough, roll out to about 0.5 cm thick and divide into rectangles. Bake
the rectangles in a little oil until light brown. And arrange on the cooked cabbage.
It tastes best with a good glass of wine. We wish you bon appetite!