Summary

Ingredients

• 1 kg savoy cabbage
• 1 onion (s)
• 4 tablespoon oil (olive oil)
• 250 ml vegetable stock
• 1 pinch (s) caraway powder
• 3 tablespoon crème fraîche
• 5 tablespoon sunflower seeds
• Salt (sea salt)
• Pepper from the grinder

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Instructions

1. Cut the savoy cabbage into large slices, wash and drain. Peel and dice the onion. Heat 2 tablespoons of olive oil in a pan, add the savoy cabbage and onions and cook briefly. Add the vegetable stock, salt, pepper, caraway seeds and créme fraîche and cook covered for about 20 minutes. Roast the sunflower seeds in 2 tablespoons of olive oil until crispy and spread over the vegetables.
2. Tip: Sesame seeds can also be used instead of sunflower seeds.