Classic Krautfleckerl (Cabbage-Pasta Bake)
Foto: Willfried Gredler-Oxenbauer
Cook the potatoes with their peel, remove peel and cut into thin slices into a bowl, while still warm. Heat the soup and immediately pour over the potatoes. Blend in the vinegar, oil, onions, salt and pepper until it gets a creamy consistency. Season to taste with mustard and sugar.