Summary

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

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Instructions

1. Finely chop the pointed cabbage.
2. 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.
3. Just before the end of the cooking time, add the sea salt and the spice mixture.
4. 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.
5. Pointed cabbage has a relatively short cooking time, depending on the size of the leaf strips and the desired firmness.
6. 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.
7. It goes well with patties and potatoes.