Mushroom Sauce with Pointed Cabbage
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
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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