Summary

Ingredients

• 1 onion (s), red
• 0.25 ¼ head pointed cabbage
• 1 carrot (s)
• 1 pointed pepper, red
• some oil (wok oil, flavored)
• 100 ml vegetable stock
• 2 tablespoon sour cream
• some salt and pepper from the mill
• some fondor

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Instructions

1. Quarter the peeled onion and cut into approx. 1 cm thick slices. Heat the flavored wok oil in a wok and slowly let the onions become translucent, stirring occasionally.
2. In the meantime, cut the pointed cabbage into fine strips. Peel the carrot and cut into small cubes. Cut the pepper into large cubes. Add the diced carrots and cabbage to the onions. Add the vegetable stock and cook closed for about 10 minutes. After about 5 minutes add the diced paprika.
3. As soon as the cabbage has reached the desired consistency, add the sour cream and heat briefly. Season to taste with salt, freshly ground pepper and fondor.
4. Basmati rice tastes good with it.