Halve the pointed cabbage, remove the stalk and outer leaves. Cut the cabbage into 1 cm wide strips. Peel the carrots and cut into fine slices, cut the leek into fine rolls and wash thoroughly.
Dice the onion and fry in a little oil until translucent. Add the remaining vegetables, sprinkle with a little vegetable stock and add some water if necessary. Cook until al dente for 5 - 10 minutes.
Mix the soy sauce with the vegetables and season with curry and pepper. Finally stir in the sour cream. Stand for a moment and let it flow.
Jacket potatoes, rice and / or white bread also taste great!