Fine Pointed Cabbage Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 pointed cabbage, approx. 500 g
- 30 g clarified butter, oil or butter
- 1 cup water
- 2 pinches sea salt
- Spice mix, 5 spices
- 150 g cream, (soy or dairy product)
- Sour cream, optional
Print Recipe
Pin Recipe Instructions
- Finely chop the pointed cabbage.
- Melt the butter (lard) and sauté the cabbage in it. Gradually add a little water so that the vegetables can simmer gently. Add some cream.
- Just before the end of the cooking time, add the sea salt and the spice mixture.
- Pour over the rest of the cream and let it boil down a little. If you want the binding thicker, you can also add a portion of sour cream instead of the cream.
- Pointed cabbage has a relatively short cooking time, depending on the size of the leaf strips and the desired firmness.
- Carefully dose the spice. Turn the spice mill 3 times on a very fine grinding degree, add, then turn it again for the second seasoning maybe 3 times and add. There should only be a touch of spice on these vegetables.
- It goes well with patties and potatoes.
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