Frankfurt-Style Layered Potatoes | With Savoy Cabbage and Frankfurters

Wash the potatoes thoroughly, then boil them in their skins in lightly salted water until tender, about 25-30 minutes. Once cooked, drain the hot water, allow them to cool until lukewarm, peel off the skins, and slice them into rounds approximately half a centimeter thick.

Remove the outer leaves of the savoy cabbage, cut the head into quarters, core it, and cut the leaves into finger-wide strips. Blanch in boiling salted water with caraway seeds for 4-5 minutes until just wilted but still crisp-tender. Strain and drain thoroughly.

Melt the lard in a large skillet. Add the sliced frankfurters and sauté lightly for 2-3 minutes. Remove from the heat, stir in the minced garlic and sweet paprika, then toss together with the drained blanched savoy cabbage.