Summary

Ingredients

• salt and pepper
• 1 tablespoon butter
• 1 onion (s), diced
• 1 bunch spring onion (s), cut into rings
• 1 carrot (s), diced
• 2 cans sauerkraut, (wine-sauerkraut) drained weight 350 g
• 200 ml vegetable stock
• 1 tablespoon mustard, coarse-grained (also called rotisseur mustard)
• 200 g whipped cream

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Instructions

1. Heat the butter in a saucepan and fry the onions in it. Add the sauerkraut and carrots. Pour in the broth, bring to the boil and cover and simmer the cabbage over a low heat for 15 minutes.
2. Then open the lid and let the liquid boil off. Stir in the spring onions and cream and bring to the boil again. Season to taste with salt, pepper and mustard.