Carrots – Chinese Cabbage – Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 bunch carrot (s)
- 2 tablespoon oil (germ oil)
- 1 head Chinese cabbage, approx. kg
- 0.5 liter ½ milk
- 8 tablespoon sauce thickener
- salt and pepper
- 5 tablespoon cashew nuts, roasted
Print Recipe
Pin Recipe Instructions
- Wash, peel and slice the carrots and fry them in the hot oil in a saucepan. Wash the Chinese cabbage, cut into fine strips, add and fry briefly. Pour in 1/2 liter of water and milk and cook the vegetables al dente. Stir in the sauce thickener for vegetables and let everything cook for a minute. Season the vegetables with salt and pepper and serve sprinkled with cashew nuts.
- Boiled potatoes taste good with it.
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