Summary

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

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Instructions

1. Cut the cina cabbage, carrots, onions and pickles into fine strips.
2. Heat the rapeseed oil, fry the carrots and onions in it for 3 minutes. Deglaze with a little water.
3. 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.
4. Chop the dill and parsley and mix in. Serve with a few potatoes.
5. This amount is also sufficient for 2 servings of vegetables.