Dibbelabbes (potato pot)

Dibbelabbes (potato pot)

Category: Vegetable and fruit dishes

Kitchen: german

Ingredients
potatoes	5-6 pcs.
bulb onions	100 g
Apple	150 gr.
blood sausage	150 gr.
sausage	100 g
garlic	tooth
hard cheese	50 gr.
fat, oil for frying	taste
salt pepper	taste

Cooking method

• Dibbelabbes is a widespread dish in southwestern Germany (Baden, Palatinate, Saarland). Dibbe - translated means a pot or bowler hat. This dish, depending on the area, can be quite variable. In the most general sense, these are potatoes thinly sliced ​​or shabby, seasoned with onions and cooked in a pot. And then the options - in the Palatinate, jerky and leeks are added to potatoes, in Baden, blood sausages and sausages or bacon, in the Saar, bacon or cracklings. In general, all leftovers of meat, bacon or sausages that are lying around in the refrigerator can be sent to this very pot. By the way, a similar dish is prepared in neighboring Alsace. I got a kind of middle version, which is nevertheless closer to Baden.
• 1. Peel the potatoes and chop finely or coarsely grate. I chopped it because I don't really like grated potatoes. Put lard or vegetable oil in a pan and lightly fry the potatoes, but without fanaticism.
• 
• 
• 2. Cut onion and apples into cubes. Sausage and sausages with rings. Chop a clove of garlic.
• 
• 3. Simmer onions, apples in butter or lard, add garlic, salt and pepper. Then add sausage and sausages there and lightly fry everything together.
• 
• 4. Put a layer of potatoes in a fireproof dish or pot, salt and pepper. Put the frying on top, lightly sprinkle with grated cheese and send to the oven.
• Keep until the crust is browned and the potatoes are tender.

The dish is designed for

3 servings

Time for preparing:

1 hour

Cooking program:

stove, oven

Note

Simple, satisfying, tasty. Very good for beer. Everyday dish. Provides room for variations on the theme.

Flax is truly a win-win recipe: in almost any state of the refrigerator it can be cooked, and it will be tasty, simple, satisfying and beautiful - and every time in a different way.

Olga, it's true a dish for any occasion. And in some region, they generally boil potatoes, tinder them, mix them with melted butter and crushed garlic and bake them that way. So that is all!
In general, haute cuisine is of course interesting, but for a family it is better to have more everyday dishes.

Your truth!
And the simpler, the better

Disassembling stowage bins. Another find for today.
Although I did it strongly "based on". But a real pot. On the hill because. Ceramic.
Since you have to minimize frying, I did not fry. I grated the potatoes (I love it like this), salt it, mix it with the rest of the ingredients (except cheese). Chicken broth was poured onto the bottom of the ceramic pots (just a little bit, just so that it wouldn't catch) and the potato mixture was poured. I closed the pots with lids and forgot them in the oven for an hour. An hour later, she took off the lids, put thin pieces of cheese on top of the finished potatoes (it was lazy to rub the cheese, it would still melt) and turned off the oven. After melting the cheese, she served the pots on the table.
Divine dish - hearty, tasty and unbeaten. Apple sourness sounds very nice. And a subtle garlic note is good too.

And one mischievous maiden living in my apartment ate it. And she even said it was delicious. And this is worth a lot.

So thank you mulionne and bow low. I take it, I will do more and more in different variations.

Ira, good luck, glad that you liked it.

What a good recipe! And if you grate potatoes, then how about frying? Miss?

[Tusya Tasya]

Tusya Tasyawhy skip? It will cook beautifully. I exclude frying because the liver is on strike. And technologically - quite real, I experienced it on potato pancakes

Hha, so potato pancakes with a cake, but here, I realized, we need a crumbly mass, no?

Natasha, fried and grated. Checked. Besides, we don't need fried crunch time. Rather lightly stewed with butter.

That even I imagined that only shavings in the pan - it would stick together almost into a paste.

That even I imagined that only shavings in the pan - it would stick together almost into a paste.

Pour water into a container, let it stand for a while, about ten minutes, drain through a drushlag, you can still rinse. Squeeze well. The starch will be washed out and nothing will stick together. I cooked according to a different recipe, washed it like that, the potatoes were like separate noodles. Try it, it might help you. Idea from the recipe Rösti Thin from Caviar. True, if you go to the Caviar in the recipe, it is like a cake baked in a pan.
Tuscaroric, niche, what did I fit in? The recipe is the most delicious, for the first time I write on the site in the recipe that I read the recipe and spit out. Maybe I’ll try to portray tacos whenever I can, because I’ll probably be alone, I’m afraid they won’t understand.

fried and grated. Verified

Well, this is a completely different conversation.