Summary

Ingredients

• 500 g pointed cabbae, cleaned, without stalk
• 2 shallot (s), finely diced
• 40 g butter
• 2 tablespoon rapeseed oil
• 1 teaspoon, heaped caraway seeds, whole
• 1 piece (s) ginger, the size a hazelnut, finely diced
• 100 ml vegetable stock
• 40 g horseradish, freshly and finely rated or 2 tablespoon from a lass
• 1 bunch parsley, fresh smooth with stalks, medium finely chopped
• 200 g cream
• Sea salt and pepper, black

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Instructions

1. In a non-stick pan, the butter and oil are brought to medium heat. Then shallots, ginger and caraway seeds are sweated for about 5 minutes until the shallots are translucent but not brown. The pointed cabbage, cut into medium-sized pieces, is now added and the heat is turned up to full throttle. Now turn it frequently and fry until the cabbage is lightly browned and has a roasted aroma. The cabbage collapses slightly. When the cabbage is browned, pour in the vegetable stock and simmer on medium heat until the liquid has evaporated.
2. Then pour in the cream, stir vigorously and reduce to the desired consistency over half heat.
3. Season with salt and pepper from the mill, fold in the coarsely chopped parsley (with the stalks) and the horseradish. Let rest for a few minutes, stir again thoroughly and serve.