Summary

Ingredients

• 1 kg potato (s), waxy
• 0.5 kg ½ onion (s), red (alternatively normal onions)
• 40 g butter or mararine
• 2 cups whipped cream, (00g each)
• 125 ml meat or vegetable broth
• 1 Chinese cabbage or pointed cabbage (approx. 750g)
• 1 bunch chives
• salt and pepper
• nutmeg

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Instructions

1. Peel the potatoes and cut into approx. 1 cm cubes. Peel the onions and cut into narrow wedges. Braise the onion wedges in hot fat. Add the potato cubes as well as the cream and stock. Cook in a closed pot for about 20 minutes. Remove the outer Chinese cabbage leaves. Divide the rest into individual sheets. Rinse the Chinese cabbage leaves and cut into pieces. Add Chinese cabbage to the potato cubes and cook for another 5 minutes. Cut the chives into thin rolls. Stir half into the vegetables. Season with salt, pepper and nutmeg. Sprinkle with the remaining chives when serving. And as with every stew, it tastes twice as good the next day!