Summary

Ingredients

• 1 dash oil
• 1 large onion (s), red, diced into small pieces
• 0.25 ¼ head white cabbage, approx. 350 - 500 g
• 250 g broccoli, also use the stalk
• salt

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Instructions

1. Finely chop the white cabbage with the cucumber slicer. Divide the broccoli into small florets, clean the stalk and cut into small cubes.
2. In a pan that fits a lid, heat the oil and let the onions take lightly. Layer the cabbage on top, salt generously and put the lid on. Turn the cabbage every now and then and let the condensed water flow into the pan. If it gets too dry, cover the bottom of the pan with water. The herb takes on a really nice color. Whenever it threatens to get too dry, add some water, but do not let the herb swim in the water.
3. When the cabbage is almost done, add the broccoli. Let it cook for a few minutes, stir and simmer until it is firm to the bite. Put the lid on again and again.
4. Note: For me this is a main course, potatoes also go wonderfully with it. Or a patty.