Pointed Cabbage According to Grassi
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pointed cabbage
- 2 shallot (s)
- 1 clove garlic
- 100 ml vegetable stock
- 100 ml sour cream
- 100 ml sweet cream
- 1 tablespoon butter
- salt and pepper
- cream, 2 tablespoon whipped
- nutmeg
- possibly cornstarch
Print Recipe
Pin Recipe Instructions
- Remove the outer leaves of the cabbage, quarter them and cut out the stalk in a wedge shape.
- Cut the quarters into strips that are not too fine, wash and drain well in a sieve.
- Peel and finely dice the onion and garlic.
- Leave the butter out in a large saucepan, let the onion and garlic cubes rise in it without taking any color. Add the pointed cabbage, toss and deglaze with the vegetable stock. Bring to the boil, stir briefly and reduce the heat. Allow the stock to boil off almost completely. Add the sweet and sour cream, bring to the boil and simmer on the lowest heat. Season with salt, pepper and nutmeg. Finished. If you like, stir in some whipped cream at the end - then the sauce will be even fluffier.
- If you like, you can thicken the cream sauce with a little cornstarch or let it boil down a little, but be careful: the pointed cabbage should still have bite and not become too soft.
- Delicious with boiled potatoes with sausage or meatballs.
- A nice variation: pointed cabbage pralines
- To do this, prepare the cabbage as described above, but boil down all the liquid or pour it off through a sieve.
- Blanch a few pointed cabbage leaves. Take one leaf each, place it in a small sauce ladle, add some pointed cabbage and close / turn the leaf. Place the seams down in a baking dish and set aside until ready to serve.
- Shortly before serving, pour in some collected pointed cabbage stock or vegetable stock and heat it in the oven at 100 degrees (micro is also possible, of course).
- Goes well with festive menus and can be served well on the plate.
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