Pointed Cabbage with Eggs in Fine Mustard Sauce

Summary

Ingredients

• 1 m-sized pointed cabbage
• 6 egg (s)
• 200 ml vegetable stock
• 2 pickles

For the sauce:

• 100 ml vegetable broth from the broth the cabbage
• 2 tablespoon mustard
• 4 egg yolks
• salt and pepper
• 1 pinch (s) sugar
• 30 g mararine
• 3 tablespoon cream cheese
• 1 tablespoon cream horseradish
• Herbs, e.g., lemon balm and / or tarragon

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Instructions

1. First, boil the eggs hard. Then drain the water and leave the eggs in the closed pot.
2. At the same time, clean and quarter the pointed cabbage. Shorten the lower hard stalk a little. Put the vegetable stock in a large saucepan and bring to a simmer. Put in the pointed cabbage and cook over a low heat for 13 minutes.
3. Measure approx. 100 ml vegetable stock from the stock for the mustard sauce. Keep the pointed cabbage warm. Cut the pickles into small cubes.
4. For the mustard sauce, whip up the vegetable stock with the egg yolks and mustard in a small saucepan over low heat. Add the cream cheese and some margarine or butter, as well as the chopped gherkins. Season with horseradish, salt, pepper and sugar and don`t forget the finely chopped herbs.
5. Drain the pointed cabbage and serve with the eggs and sauce. Scatter the cucumber cubes on top.
6. Serve with mashed potatoes or small new potatoes.