Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 5 leaves pointed cabbage
- 500 g mushrooms as desired, e.. porcini mushrooms, chanterelles, mushrooms
- 100 ml cream
- 1 handful cheese, grated, e.g. Gouda, Parmesan, Emmentaler, rather a strong one
- 100 ml vegetable stock
- 1 onion (s)
- Butter or oil
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Remove the leaves from the pointed cabbage (use the rest differently). Cut the pointed cabbage leaves into strips approx. 0.5 cm wide.
- Then sweat or blanch the cabbage in butter or oil for 5 minutes. Season with pepper, salt and nutmeg.
- Meanwhile, dice an onion and cut the mushrooms into small pieces. Take the pointed cabbage out of the pan and fry the onions until translucent. Then add the mushrooms and fry for 5 minutes. Then deglaze with the broth and cream, simmer for 5 minutes and add the cheese.
- Season everything well again and add the pointed cabbage again.
- Noodles and rice also taste good.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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