Summary

Ingredients

• 1 head savoy cabbage
• 1 onion (s)
• 1 cup cream
• salt and pepper
• liters ⅛ water
• 4 teaspoon, heaped vegetable stock, instant
• 1 pinch (s) sugar
• Marjoram, dried
• Butter and oil for frying

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Instructions

1. Remove the outer leaves from the savoy cabbage. Halve, cut out the stalk. Divide again and cut into strips. To wash.
2. Briefly fry the onion, cut into small cubes, in butter and oil. Add the cabbage and sauté for about 5 minutes. Then season with salt, marjoram and sugar. Deglaze with the water and cream, add vegetable stock powder and simmer for about 15 minutes (depending on the desired firmness). Finally, season with salt and pepper.
3. Goes well with spaetzle, pasta, or potatoes and meat.