Pointed Cabbage with Eggs in Fine Mustard Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
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
Print Recipe
Pin Recipe Instructions
- First, boil the eggs hard. Then drain the water and leave the eggs in the closed pot.
- 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.
- Measure approx. 100 ml vegetable stock from the stock for the mustard sauce. Keep the pointed cabbage warm. Cut the pickles into small cubes.
- 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.
- Drain the pointed cabbage and serve with the eggs and sauce. Scatter the cucumber cubes on top.
- Serve with mashed potatoes or small new potatoes.
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