Chinese Cabbage with Cucumber
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g Chinese cabbae
- 1 tablespoon rapeseed oil
- 50 g carrot (s)
- 50 g onion (s)
- 100 g pickled cucumber (s)
- 50 g soy creme fraîche (crème fraîche alternative)
- Salt and pepper, freshly ground
- 1 tablespoon, heaped parsley, fresh
- 1 tablespoon dill, fresh
- possibly cornstarch for binding
Print Recipe
Pin Recipe Instructions
- Cut the cina cabbage, carrots, onions and pickles into fine strips.
- Heat the rapeseed oil, fry the carrots and onions in it for 3 minutes. Deglaze with a little water.
- Mix in the Chinese cabbage and add the crème fraîche, season with salt and pepper and cook while stirring for about 5 minutes until firm to the bite. Now mix with the cucumber strips. If necessary, set with a little mixed cornstarch.
- Chop the dill and parsley and mix in. Serve with a few potatoes.
- This amount is also sufficient for 2 servings of vegetables.
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