Recipe for Grazer Krauthäuptel Salad with Egg from GenussBauernhof Hillebrand

Recipe for Grazer Krauthäuptel Salad with Egg from GenussBauernhof Hillebrand

GenussBauernhof Hillebrand in the south of Graz relies on traditional and regional products that are always freshly brought to customers via various distribution channels. "Our goal is to focus on people, products and regions," explains Markus Hillebrand.

In addition to selling via From Austria, GenussBauernhof sets a high priority on direct contact with their customers: "During the crisis caused by the pandemic - but even before that - it was clear that our customers trust us and the specialities that we source from more than 70 regional farmers. They know that they can rely on the fact that our products are regional, seasonal, sustainable and strictly controlled" says Markus Hillebrand about the situation since the outbreak of Covid 19 in recent months.

During the crisis, they took the opportunity to expand the concept: the existing GenussBauernhof store is being expanded to include a GenussCafe and a 24/7 shop. Together, GenussBauernLaden, GenussManufaktur, GenussKochSchule and GenussCafe will form the GenussZentrum in the south of Graz and will open in 2022.

Recipe for Grazer Krauthäuptel Salad with Egg

for 4 people

Wash the Grazer Krauthäuptel salad, drain well, tear into bite-sized pieces and distribute on 4 plates. Fry the chopped onion with bacon cubes until crispy, remove the pan from the heat and add the sheep cheese cubes. Stir in so that the cheese melts slightly.

Peel the potatoes, coarsely grate and pat dry with a tea towel. Then deep-fry in plenty of hot oil until golden, lift out of the oil with a sieve and drain well on kitchen paper.

Peel four boiled eggs, toss in flour, whisked egg and breadcrumbs. Dip again in the whisked egg and coat again with breadcrumbs. Fry the breaded eggs in the same oil as the grated potatoes until golden, then drain well on kitchen paper.

Season the salad with pumpkin seed salt and spread the fried grated potatoes on top. Drizzle some balsamic vinegar and pumpkin seed oil over it. Place a fried breaded egg in the centre of each plate and serve!

Don't forget to add the multi-award-winning Styrian pumpkin seed oil PGI from GenussBauernhof Hillebrand!

Recipe: Seminarbäuerin farmer Sandra Hillebrand, GenussBauernhof Hillebrand, Premstätten