Pointed Cabbage Curry Pan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small pointed cabbage
- 1 red pepper (s)
- 1 red pepper
- 2 leeks
- 1 medium onion (s)
- 200 g tofu
- 1 teaspoon mustard seeds, black
- 1 tablespoon curry powder, spicy
- some salt and pepper
- some lemon juice
- 3 tablespoon oil
- some water
Print Recipe
Pin Recipe Instructions
- Halve the pointed cabbage, remove the stalk, then halve the halves again lengthways and then cut across into strips approx. 1 cm wide. Cut the leek into medium-thick rings and the onion into thin rings, as well as the peppers. Cut the peppers into 0.5 to 1 cm wide strips, then divide them into thirds. Cut the tofu into small, narrow pieces.
- Fry the tofu in a pan, possibly with a little oil, until it has turned golden yellow.
- Heat 2-3 tablespoons of oil in another pan, add mustard seeds and fry for approx. 4 minutes. Then add the curry powder and continue frying for a few minutes. Then add the tofu from the other pan and mix everything. Add the onion rings and continue frying.
- After approx. 4 minutes add the leeks and peppers, sauté briefly, add the cabbage strips and mix everything together. Then add the peppers, pour in a little water and season with salt. Put the lid on and let everything cook over medium heat for approx. 10 minutes. Add a little water if necessary (but no sauce should form).
- When the cabbage has reached the desired consistency, remove the pan from the heat and season everything with freshly ground pepper, lemon juice and possibly a little salt.
- Potatoes are a good accompaniment.
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