Summary

Ingredients

• 1 pointed cabbage
• 2 carrot (s)
• 2 shallot (s)
• 2 tablespoon clarified butter
• 0.25 liter ¼ chicken broth, (instant with 2 teaspoons powder)
• 1 cup sour cream, (200g), creme fraiche or sour cream
• 1 shot white wine
• salt
• pepper
• Nutmeg, freshly grated
• Parsley, fresh or frozen

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Instructions

1. Bring salted water with freshly grated nutmeg to a boil in a large saucepan. Cut the pointed cabbage into strips and remove the stalk. Pour into the boiling water and simmer carefully for 3 minutes, then place in a sieve and quench immediately so that the cooking process is interrupted, the pointed cabbage retains its bite and stays green.
2. Melt the clarified butter, dice the shallots, cut the carrots into fine strips and carefully allow to translate or cook. Nothing should get dark! Deglaze with the chicken stock, add the sour cream and season with salt, pepper and nutmeg. If you like, you can add a dash of white wine.
3. Now fold in the pointed cabbage and only heat carefully until the cabbage is warm again. Add chopped parsley.
4. Everything that tastes good in autumn goes well with it, such as game, roasts, roulades, duck, goose and of course boiled potatoes.