Baked potatoes with young cabbage and smoked brisket

Potatoes with young cabbage and smoked brisket in the oven is a very tasty simple dish. Cabbage, potatoes and brisket are laid out in layers in a mold. During baking, cabbage and potatoes are soaked with melted brisket fat - the cabbage turns out to be very juicy, the potatoes acquire a crust, remaining soft and crumbly inside. The brisket not only saturates vegetables with aroma and smoked taste, but also gives the dish a festive look.

Ingredients

• Potatoes - 400 g (4 pcs.)
• White cabbage (young) - 400 g
• Cooked-smoked brisket - 200 g
• Salt - 0.5 tsp (to taste)
• Dried garlic - 0.5 tsp
• Ground paprika - 0.5 tsp
• Ground black pepper - a pinch (to taste)
• Vegetable oil - 30 ml (2 tablespoons)
• Fresh dill (for serving) - 1-2 branches

Directions

1. Prepare all ingredients. Rinse the potatoes with a brush (or the hard side of a kitchen sponge) very carefully, as we will bake them in the peel.
2. Smoked brisket can be replaced with lard - smoked or salted.
3. Chop the young cabbage finely with a knife.
4. Turn on the oven to preheat to 180 degrees.
5. Pour oil into a baking dish, put chopped cabbage, add salt (0.25 tsp), dried garlic, paprika and black pepper.
6. Squeeze the cabbage lightly with your hands and stir in the spices and oil.
7. Cut the potatoes into slices 0.6-0.7 cm thick.
8. Place the potato slices overlapping on top of the cabbage. Season the potatoes with salt (0.25 teaspoons).
9. Cut the smoked brisket into equal pieces (approximately according to the number of potato slices).
10. Place the sliced ​​brisket evenly on top of the potatoes.
11. Cover the potato and cabbage dish with foil and place in the oven. Bake in an oven preheated to 180 degrees for 30-35 minutes, then remove the foil and bake for another 10 minutes.
12. Delicious potatoes, soft and juicy cabbage and aromatic brisket are a great solution to feed the whole family without much hassle!
13. It's very, very tasty!