Pointed Cabbage and Carrot Vegetables
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 m-sized pointed cabbage
- 4 medium carrot (s)
- 1 medium onion (s)
- 1 cup sour cream, or crème fraîche with herbs, or herbal cream cheese
- 1 teaspoon sugar
- salt
- Pepper from the grinder
- nutmeg
- 1 tablespoon butter, or herb butter
- Garlic
Print Recipe
Pin Recipe Instructions
- Clean the pointed cabbage, quarter it, remove the stalk, cut into strips approx. 1 cm wide and wash, it can stay wet. Peel the carrots and cut into small pieces. Peel the onion and chop or chop it.
- Melt the butter in a saucepan. First add the onions and cook until they are translucent, not brown, then first add the carrots, then the wet pointed cabbage and steam everything until the cabbage has collapsed. Season with sugar, salt, pepper and nutmeg, cook slightly firm to the bite for approx. 5-10 minutes, do not let it get too soggy!
- Finally stir in the herb sour cream and season with pepper, salt and nutmeg. If you like, you can also add a touch of garlic.
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