Pointed Cabbage with Roquefort Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small pointed cabbage
- 3 tomato (s)
- 100 g blue cheese, (Roquefort)
- 100 g crème fraîche
- 1 tablespoon butter or rapeseed oil
- 200 ml vegetable stock
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the cabbage and cut into strips.
- Heat butter or oil in a saucepan and fry the cabbage vigorously. Then add the broth. Braise in a closed saucepan for about 15 minutes, stirring occasionally.
- Dice the tomatoes (peel beforehand if you like) and also dice the cheese. Then mix the tomatoes, the cheese and the crème fraîche into the cabbage and cover and let heat up for about 3 minutes.
- Season to taste with salt and pepper.
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