Summary

Ingredients

• 500 g pointed cabbae
• 250 g pineapple, fresh, weihed prepared
• 100 ml vegetable stock
• 1 bunch spring onion (s)
• 2 teaspoons peppercorns, green from the glass
• 25 g clarified butter
• 100 g crème fraîche
• Salt, pepper, curry powder

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Instructions

1. Slice the pointed cabbage into fine strips. Dice or slice the pineapple. Wash the spring onions and cut into rings. Roughly chop the peppercorns.
2. Sauté the pointed cabbage in the clarified butter while stirring occasionally, add the vegetable stock and cook the cabbage over low heat with the lid closed for about 5 minutes, then add the spring onions, pineapple and peppercorns and cook for another 3 minutes. Season with salt, pepper and a little curry and stir in the creme fraiche.
3. The vegetables go well with schnitzel, fish or vegetarian patties.